Broccoli, Chickpea, and Cheddar Baked Potatoes

• 4 large russet potatoes
• 1 cup broccoli florets
• 1 cup canned chickpeas, drained and rinsed
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt to taste
• Pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pierce potatoes with a fork and bake for 45 minutes or until tender.
3. 3 While potatoes bake, steam broccoli until tender. Set aside.
4. 4 In a skillet, heat olive oil over medium heat. Add minced garlic, chickpeas, paprika, and thyme. Sauté for 5 minutes.
5. 5 Add steamed broccoli to the skillet and cook for another 2 minutes.
6. 6 In a small saucepan, melt butter over medium heat. Whisk in flour to create a roux, then gradually add milk, whisking constantly until thickened.
7. 7 Pour the cheese sauce over the broccoli and chickpea mixture. Stir in half the cheddar cheese.
8. 8 Slice potatoes open and fluff insides with a fork. Divide the broccoli and chickpea mixture among the potatoes.
9. 9 Top each potato with remaining cheddar cheese and return to the oven for 5-10 minutes until cheese is bubbly.
10. 10 Serve hot and enjoy!

Equipment

• Baking sheet
• Skillet
• Fork
• Saucepan

Variations

• Add crispy bacon bits for a non-vegetarian version.
• Substitute cheddar with your favorite melting cheese.

Substitutions

• If you don’t have sharp cheddar, use Monterey Jack or Colby Jack cheese.
• Use almond milk for a dairy-free option.

Pairings

• Cornbread
• Steamed green beans

Nutrition

Tips

• For extra flavor, use garlic-infused olive oil.
• Add a pinch of cayenne for a spicy kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: These potatoes freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with sour cream and chives on the side.

FAQ