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

1. Fry onions until nicely browned.
2. Combine them with drained chickpeas, cream, garlic powder and lemon juice.
3. Mash using potato masher.
4. Season to taste with salt and pepper.
5. Cross cut baked potatoes while still hot and top them with the filling.
6. 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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