Imagine a dish that combines the crispy comfort of perfectly baked potatoes with the bold, fiery kick of buffalo sauce - all while keeping things plant-based and incredibly delicious! These buffalo chickpea stuffed potatoes are about to become your new obsession, transforming the humble potato into a mouthwatering meal that will have everyone at the table begging for seconds. Whether you're a spice lover, a vegetarian looking for a protein-packed dinner, or just someone who appreciates mind-blowing flavor combinations, this recipe is your ticket to culinary excitement!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 can chickpeas, drained and rinsed
- 1/2 cup buffalo sauce
- 1/4 cup vegan ranch dressing
- 1/2 cup green onions, chopped
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potatoes cook evenly and thoroughly.
- Wash the russet potatoes under cold running water to remove any dirt. Pat them dry with a clean towel.
- Prick each potato several times with a fork. This allows steam to escape while they bake and prevents them from bursting in the oven.
- Place the potatoes directly on the oven rack or on a baking sheet lined with foil for easier cleanup. Bake for about 45 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are baking, prepare the buffalo chickpea filling. In a medium bowl, combine the drained and rinsed chickpeas with the buffalo sauce. Use a fork or a potato masher to slightly mash the chickpeas, leaving some whole for texture.
- Add half of the chopped green onions to the chickpea mixture, reserving the other half for garnish. Mix well to combine. If desired, add salt to taste.
- Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Carefully cut each potato in half lengthwise. Use a spoon to scoop out a portion of the flesh, creating a hollow space for the filling. Be careful not to scoop too deep; leave some potato on the skin for structure.
- In a separate bowl, mix the scooped-out potato flesh with the vegan ranch dressing until well combined. This will add creaminess to the filling.
- Fold the buffalo chickpea mixture into the ranch-dressed potato flesh. Stir until everything is well mixed and creamy.
- Stuff each potato half generously with the buffalo chickpea filling. You can mound it on top for a hearty serving.
- Return the stuffed potatoes to the oven for an additional 10-15 minutes, allowing the filling to heat through and the tops to get slightly crispy.
- Once done, remove the potatoes from the oven and let them cool for a couple of minutes.
- Garnish the stuffed potatoes with the remaining chopped green onions and an extra drizzle of buffalo sauce or ranch dressing if desired.
- Serve warm and enjoy your delicious buffalo chickpea stuffed potatoes!
Tips
- Choose large russet potatoes for the best stuffing capacity and fluffy interior.
- Make sure to thoroughly drain and rinse the chickpeas to ensure a crisp texture.
- Don't skip pricking the potatoes - this prevents potential potato explosions in the oven!
- For extra crispiness, you can broil the stuffed potatoes for 2-3 minutes at the end of cooking.
- Adjust the buffalo sauce quantity to control the heat level - start conservatively and add more if needed.
- Use a potato masher or fork to create a varied texture in your chickpea filling.
- If you're not vegan, you can substitute ranch dressing with regular ranch.
- These potatoes are best served immediately while still hot and crispy.
- Leftover filling can be used as a dip or sandwich spread the next day.
- For meal prep, you can partially prepare the potatoes in advance and finish baking right before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
