This Stuffed Crispy Baked Potato is packed with lemony chickpeas, caramelized garlic, and artichokes then topped with a creamy almond yogurt sauce. A cozy, crispy, and nourishing meal.
Why You’ll Love This Lemon Chickpea and Artichoke Stuffed Crispy Baked Potato
- Weeknight-Friendly but Impressive. The microwave plus oven method for baking your potato helps speed up cooking without compromising flavor or crispiness.
- Perfectly Balanced Meal. Between the fiber-rich potatoes, protein-packed chickpeas, and healthy fat from the yogurt almond sauce, this dinner keeps you full and satisfied.
- Customizable for Everyone. Use sweet potatoes, switch the herbs, or change up the protein to satisfy your needs and preferences.
Key Ingredients and Substitutions
- Potato: I used a russet potato, but this works with a sweet potato too.
- Garlic: Roasting the whole bulb of garlic helps to caramelize it and give a richer flavor.
- Artichoke Hearts: Try this with sun-dried tomatoes and spinach.
- Chickpeas: If not a fan of chickpeas, try this with some white beans instead.
- Herbs: I used a combination of parsley and chives. You could also use basil or cilantro if parsley is not something you enjoy.
- Almonds: You can also try this with cashews or hemp hearts.
- Lemon: A fresh lemon is key as you will need the zest and juice.
- Shallots: You can also choose cheaper onion varieties like red or yellow onion.
- Yogurt: I tested this recipe with Forager Project’s Cashew Yogurt, but this can also work with yogurt brands like Kite Hill. Regardless of what you use, just make sure you are choosing a plain unsweetened variety of plant-based yogurt.
- Vinegar: I used white wine vinegar, but rice vinegar or a splash of apple cider vinegar can also work in a pinch.
How to Make a Lemon Chickpea and Artichoke Stuffed Crispy Baked Potato
Bake the Potato and Garlic
Using a fork, poke holes in each potato. Wrap each in a damp paper towel and microwave for 4 minutes.
Discard paper towels. Rub each potato with 1 tsp oil and salt, wrap in foil, and place on a baking tray.
Cut 1/4 inch off the top of the garlic bulb to expose cloves. Drizzle with 1 tsp oil and a pinch of salt. Wrap in foil and add to tray.
Bake everything at 400ºF for 40 minutes or until the potatoes are easily pierced with a fork.
Remove garlic. Unwrap potatoes and broil for 3–5 minutes to crisp the skins.
Make the Filling & Sauce
While baking, heat 1–2 tbsp oil in a skillet. Add shallots with a pinch of salt and sauté until soft and golden, about 5 minutes.
Stir in roasted garlic and cook until fragrant, about 1 minute.
Add chickpeas and stir to coat in oil. Let cook undisturbed for 3 minutes, stir, and repeat to lightly char.
Stir in artichokes and red pepper flakes. Cook 2–3 minutes more, then remove from heat.
Stir in parsley, lemon zest, and a pinch of salt.
Make the Sauce
Blend drained almonds, yogurt, juice of 1/2 lemon, vinegar, onion powder, 1/2 tsp salt, and 1/2 cup cold water until smooth.
Stir in chives.
Assemble
Slice potatoes in half. Squeeze roasted garlic into each half with a pinch of salt and mash with a fork.
Top with the chickpea and artichoke filling, a squeeze of lemon, and a few spoonfuls of sauce.
Expert Tips
- Cooking time on the potato may vary. You may need to adjust cooking time depending on the size of your potato. Bigger and thicker varieties will take longer to cook.
- Cut the cooking time. The item that takes the longest to cook is the potato because we are baking it. Instead, feel free to fully cook the potato in the microwave until it’s soft then stuff with the filling.
- How to prep some items ahead. Make the sauce at the start of the week. You can also microwave and wrap your potatoes in advance so all you need to do is pop them in the oven when you are planning to enjoy.
Frequently Asked Questions
Yes! Follow the same prepping recommendations as if you were going to bake it in the oven. Preheat the oven to 400F then bake the potato for 40-60 minutes or until it is easy to pierce with a fork.
Yes, sweet potatoes work beautifully and offer extra beta-carotene. Do note that the texture of your potato will be much softer in consistency.
Yes. Prep the filling and sauce ahead of time. Store in separate airtight containers for up to 4 days in the fridge. I also like to microwave the potatoes in advance and wrap so that way I can pop them in the oven immediately when I plan to enjoy.
Make It Balanced
You get a balance of complex carbohydrates from the potatoes, protein from the chickpeas, healthy fats from the nut sauce, and fiber from the veggies. Combined you get a nourishing meal that you can further enhance.
- For more protein, consider swapping the chickpeas for some shredded tempeh
- Add extra greens by stirring spinach into the filling
- Change up the nutrients by swapping the baked potato for a sweet potato to get more beta-carotene
More Easy Plant-Based Dinner Ideas
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Description
This Stuffed Crispy Baked Potato is packed with lemony chickpeas, caramelized garlic, and artichokes then topped with a creamy almond yogurt sauce. A cozy, crispy, and nourishing meal.
- Add the almonds to a heat safe cup and pour enough boiling water to cover then set aside.
- Preheat the oven to 400F and line a baking tray with parchment paper.
- Using a fork, poke holes along the surface of the potatoes. Wrap each potato with a damp paper towel and place in the microwave for 4 minutes to partially cook.
- Discard the paper towel then place the potatoes on individual sheets of foil. Drizzle each potato with about 1 teaspoon of oil and a generous pinch of salt, then rub to fully coat. Wrap the foil around the potato and place on the baking tray.
- Cut 1/4 inch off the top of the garlic bulb to expose the cloves. Place the bulb on top of a sheet of foil and drizzle the cloves with 1 teaspoon of oil and a pinch of salt. Wrap tightly with the foil then place it on the same tray with the potatoes. Bake for 40 minutes or until you can easily pierce the potatoes with a fork.
- Remove the garlic from the tray and unwrap the potatoes. Set the oven to broil and then place the potatoes back on the tray and bake for 3-5 minutes to crisp up the skin.
- While everything is roasting, heat up 1-2 tablespoons of oil in a large skillet over medium low heat and add the shallots with a pinch of salt. Sauté the shallots for 5 minutes or until they are soft and golden in color. Stir in the garlic and cook until fragrant, about 1 minute.
- Pour in the chickpeas then stir to coat in the oil left in the pan. Spread out the chickpeas then allow them to cook undisturbed for 3 minutes, stir and spread out again and cook undisturbed for another 3 minutes to get a slight char on the chickpeas.
- Add the artichokes and pepper flakes then sauté for about 2-3 minutes to warm through. Remove from heat, then stir in the parsley, the zest of the lemon, and a pinch of salt.
- For the sauce, drain the almonds and place in a blender cup with the yogurt, the juice of half a lemon, vinegar, onion powder, 1/2 tsp salt, and 1/2 cup cold filter water. Blend on high until completely smooth then stir in the chives.
- To assemble, cut the potatoes in half then squeeze half the roasted garlic into both with a pinch of salt. Use a fork to mash the garlic into the potato. Serve topped with the chickpea and artichoke mixture, top with a squeeze of the remaining lemon and a few spoons of the sauce and enjoy.
Notes
Cooking time on the potato may vary. You may need to adjust cooking time depending on the size of your potato. Bigger and thicker varieties will take longer to cook.
Cut the cooking time. The item that takes the longest to cook is the potato because we are baking it. Instead, feel free to fully cook the potato in the microwave until it’s soft then stuff with the filling.
How to prep some items ahead. Make the sauce at the start of the week. You can also microwave and wrap your potatoes in advance so all you need to do is pop them in the oven when you are planning to enjoy.
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!