I lived in London the summer I was 12, and there was a restaurant near our flat that specialized in nothing but baked potatoes. You could pretty much stuff your potato with any other food under the sun. To this day, I still think of that restaurant when I load up a baked potato as the entree. Here’s hoping my kids develop as fond a memory for loaded baked potatoes as I have!

Ingredients:

• 4 baking potatoes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 (15-ounce) drained and rinsed can chickpeas
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• Chopped chard leaves (to taste)
• Non-dairy sour cream

1. Bake the potatoes at 450 degrees F for about 1 hour, or until soft all the way through. Let cool slightly.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and chickpeas; cook for 5 minutes.
3. Stir in the paprika, salt, and chard leaves – cook for about 1 minute, until the chard wilts. Use as little or as much chard as your like: leaves from a whole bunch if your family enjoys their greens, just a few leaves if you are slowly introducing the taste!
4. Dollop with the non-dairy sour cream before serving.