INGREDIENTS
6-8 large baked potatoes (you can use ready baked potatoes from Bannisters’ Farm)
for the filling
- 3 x 400g tins of garbanzo beans / chickpeas (drained)
- 2 large red onions (diced)
- some butter or oil to fry onions
- few tbs crème fraiche or soured cream (I used about 100g)
- 1 tsp garlic powder
- few dashes of lemon juice – optional
- sea salt to taste
- Cayenne pepper or black pepper to taste
EQUIPMENT
- fying pan
- potato masher
- bowl with flat bottom to mash the beans (I used pot)
METHOD
- Fry onions until nicely browned.
- Combine them with drained chickpeas, cream, garlic powder and lemon juice.
- Mash using potato masher.
- Season to taste with salt and pepper.
- Cross cut baked potatoes while still hot and top them with the filling.
- Enjoy with some green salad on a side.
Serve 6 people.
NOTES
Bannisters’ Farm baked potatoes and their other products are available from all major grocery stores.
Left over filling is great as a spread for toasted bread.
For smoother texture of the filling use hand blender instead of potato masher.
More jacket potato recipes:
Chilli con Carne Jacket Potatoes
Jacket Potato with Cottage Cheese & Smoked Mackerel Paste
Jacket Potatoes with Cream Cheese, Mushrooms & Parsley
Spring Jacket Potatoes with Avocado, Pepper and Mustard Cress
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