This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
If you dig far enough back through the site, you’ll see I love a good loaded potato (usually smothered with some kind of chickpea mixture). I think it’s a perfect, filling meal that can usually satisfy the whole family. This loaded potato is no different and in fact, might be my current favorite version.
BUSH’S® Organic Garbanzo Beans
What really brings this recipe together are the BUSH’S® Organic Garbanzo Beans cooked in an easy spice/ghee mixture. I know not everyone is ready to dive into cooking their own beans and so it makes me happy that a quality, organic bean can be found at your local grocery store thanks to BUSH’S® Beans.
Using the garbanzo beans in this recipe really speeds up the process. The spices are warmed in the ghee and the garbanzo beans are then coated and warmed. The whole process takes less than ten minutes.
When it comes to the spices for this loaded potato, I keep it with the ones I almost always have on hand. It’s rare my kitchen doesn’t have these spices. However, if you have a spice blend you want to experiment with, the garbanzo beans are forgiving. Try using a curry powder, berbere blend, or a harissa mix if you have (just watch the heat level!)
I love having something creamy with the garbanzo beans and potatoes (think classic baked potato with sour cream). The key to the yogurt sauce is letting it sit while everything else is prepared. The lemon and garlic really melds into the yogurt over time. If you want to keep this vegan, use a nut-based sauce, like sunflower or cashew.Print
2 Russet Potatoes
2 tablespoons ghee
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon turmeric
¼ teaspoon sea salt
1 15oz can BUSH’S® Organic Garbanzo Beans
1 garlic clove, minced
½ cup plain, whole milk yogurt
1 garlic clove, grated
Zest from one lemon
Pinch of salt
Cilantro/Parsley, for serving
⅓ cup crushed corn nuts (see note)
- Cook potatoes however you like to normally cook baked potatoes. I typically wash, prick, and stick mine in a 400˚F oven and bake for 45 minutes to an hour. (see note)
- While the potatoes are baking, make the garbanzo beans and yogurt sauce. For the sauce, combine yogurt, garlic, lemon zest, and a pinch of salt. Set aside and let rest.
- For garbanzo beans, heat a skillet over medium heat. Add the ghee and melt. Then measure in the spices, letting cook for 30 seconds or so then add in the salt and garbanzo beans. Cook, coating the garbanzo beans with the spice mixture. Once the garbanzo beans are hot, add in the minced garlic and cook until golden. Remove the garbanzo beans from the heat.
- To assemble, cut the potatoes open. You can go traditional stuffed potatoes by cutting them in half. I like to wedge them and pile on a plate. Top with garbanzo beans, yogurt sauce, herbs, and corn nuts.
I didn’t take these potatoes the extra step but I also love cutting baked potatoes into wedges then frying the wedges in ghee as well for crisp edges.
My local co-op sells corn nuts in the bulk section that are seasoned with just salt. I’d recommend going with something like this since the garbanzo beans have good amount of flavor.
Keywords: loaded potatoes