Simple baked potatoes filled with tomatoes and chickpeas

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Friends. Could someone please tell me HOW to get restaurant-like baked potatoes at home?

I mean, I’ve already assumed that you can make baked potatoes in your own oven. But SO good? Wonderfully soft and creamy on the inside, crunchy on the outside and just as we know baked potatoes from the restaurant? Nope, I really did not expect that.

Needless to say, that I will introduce you to my new secret knowledge and tell you the easypeasy Baked Potato Basic Recipe . And because in the summer everything tastes better with tomatoes and basil, obendruff also sells simple baked potatoes with tomatoes and chickpeas .

Let’s get this party started! ?

Werbung. Super einfache und leckere Ofenkartoffeln gefüllt mit Tomaten und Kichererbsen - Kochkarussell.com

The all-important question beforehand: What does it say about us, if we have eaten baked potatoes so far only in the restaurant? Probably that we have a big heart for potatoes with a decent savor cream. And probably also that in recent years we have definitely gone through the huge potato treat for the home.

Do not ask me why, but somehow baked potatoes always seemed so complicated to me. The preparation is actually only two steps :

  1. Wash potatoes, jingle all around and bake for 30 minutes.
  2. Brush the potatoes with olive oil, salt and pepper and bake for another 30 minutes.

Uh, yes. Where I have seen the problem now, I do not know exactly. But I have the master plan for this: In the next few weeks, there will just be baked potatoes to make up for the lost years. Hah! And off you go in any case with the simple baked potatoes filled with tomatoes and chickpeas. Imagine that: Mediterranean-filled baked potatoes with juicy tomatoes, garlic and basil. And as if that was not delicious enough, there’s also oriental chickpeas out of the oven. Friends, this combo is absolutely to clean!

Werbung. Super einfache und leckere Ofenkartoffeln gefüllt mit Tomaten und Kichererbsen - Kochkarussell.com

So, after sharing my new, never-ending craving for home-made baked potatoes, here are a few words on my love for potatoes. You are surely on the tasty and healthy tubers, right? I say: Ladies, boiled potatoes have half the calories of pasta and the same comfort factor! In addition, they contain all sorts of vitamins and minerals and keep you full for a long time.

That’s why I am particularly pleased to be able to contribute this recipe to the Potato Worldwide Blog Parade of The Potato . Potatoes finally taste in 1000 different variations and ALWAYS good. If you want to know more about the benefits of potatoes, just take a look at The Potato!

Professional tip: It’s best to buy some extra-large potatoes at the next shopping so that you can be convinced of the easy homemade baked potatoes with a lot of flavor. ?

Werbung. Super einfache und leckere Ofenkartoffeln gefüllt mit Tomaten und Kichererbsen - Kochkarussell.com

I hope you will love this recipe!

Simple baked potatoes stuffed with tomato and chickpeas are:

  • Simple.
  • Hearty.
  • Crunchy.
  • Tomato.
  • Wonderfully summery.

You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!

Werbung. Super einfache und leckere Ofenkartoffeln gefüllt mit Tomaten und Kichererbsen - Kochkarussell.com

Fancy Summer Baked Potatoes? Then you will love simple baked potatoes stuffed with tomatoes and chickpeas!

ofenkartoffeln gefc3bcllt mit tomatensalat und kichererbsen 1 150x150 - Simple baked potatoes filled with tomatoes and chickpeas

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Simple baked potatoes stuffed with tomatoes and chickpeas

  Portions : 4 Portions

  calories per serving : 219 kcal

Ingredients

  •   4
      large potatoes floury-leaved
     , washed
  •   1
      Tin
      Chickpeas
      poured off
  •   1 + 2
      EL
      Olive oil
  •   1 1/2
      TL
      smoked paprika
  •   1
      TL
      Cumin
  •   8
      EL
      Natural yoghurt
  •   3
      EL
      Lemon Juice
  •   1
      Garlic clove
      finely chopped
  •   500
      g
      Cherry tomatoes
      diced
  •   1
      small hand basil
      hacked
  •   Salt & Pepper

Instructions

  1. One Cover the baking tray with baking paper and preheat the oven to 230 degrees.

  2. Pierce the potatoes all around with a fork, spread on the baking sheet and bake for 30 minutes.

  3. Mix chickpeas in a second bowl with one tablespoon of olive oil, paprika and cumin and pour into a small baking pan.

  4. Brush potatoes generously with olive oil all around. Spread on the baking sheet, salt and pepper. Bake potatoes and chickpeas in the oven for about 25 minutes.

  5. In the meantime, mix the yoghurt, lemon juice and garlic for the garlic sauce. Season with salt and pepper.

  6. Season the cherry tomatoes and basil neatly with salt and pepper in a small bowl.

  7. After the baking time, carefully test whether the potatoes are cooked. Press with your fingers to the side. Should they still be firm, bake in five minute intervals.

  8. Cut open with a sharp knife and serve with tomato salad and garlic sauce. Enjoy.

This advertising mail is in association with The potato originated. Many thanks to The potato for the delicious cooperation.

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