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!
- 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
- Bake the potatoes at 450 degrees F for about 1 hour, or until soft all the way through. Let cool slightly.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and chickpeas; cook for 5 minutes.
- 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!
- Dollop with the non-dairy sour cream before serving.
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