" Middle Eastern " Twice-Baked Potatoes

Ingredients

• 4 baking potatoes (each about 300g)
• 1 tablespoon olive oil

• 1 (430 g) can chickpeas, drained
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• 4 tablespoons fresh coriander, chopped
• 2 garlic cloves, crushed
• 2/3 cup natural low-fat yogurt
• 1 tablespoon tahini
• salt & freshly ground black pepper, to taste

Directions

1. 1

   Preheat the oven to 200ºC.

2. 2

   Wash the potatoes to remove any dirt, pat dry with paper towels.

3. 3

   Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper.

4. 4

   Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through.

5. 5

   Cool for about 10 minutes.

6. 6

   While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork.

7. 7

   Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside.

8. 8

   Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh.

9. 9

   Mash the potato flesh until smooth and gently mix with the chickpea mixture.

10. 10

    Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste.

11. 11

    Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture.

12. 12

    Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through.

13. 13

    Serve the potatoes with the remaining half of the chopped coriander.