Lemon Chickpea and Artichoke Stuffed Baked Potatoes

1. Preheat oven to 400F and add the almonds to a heat safe cup with enough boiling water to cover, then set aside.

2. Poke holes in the potatoes and wrap each with a damp paper towel before microwaving for 4 minutes to partially cook.

3. Discard the towels, place each potato on foil, drizzle with about 1 teaspoon of oil and a generous pinch of salt, coat properly, wrap in foil, and place on a baking tray.

4. Cut 1/4-inch off the top of the garlic bulb to expose the cloves, place on foil, drizzle with 1 teaspoon of oil and a pinch of salt, wrap, and add to the tray with potatoes, then bake for 40 minutes or until potatoes are done.

5. Remove the garlic and unwrap the potatoes, set oven to broil, return potatoes to tray, and bake for 3 to 5 minutes to crisp the skin.

6. While roasting, heat 1 to 2 tablespoons oil in a skillet over medium low heat, add shallots with a pinch of salt, and sauté for 5 minutes until soft and golden.

7. Stir in the garlic and cook until fragrant, about 1 minute.

8. Add chickpeas, stir to coat, spread out, cook undisturbed for 3 minutes, stir, spread again, and cook undisturbed for another 3 minutes to lightly char.

9. Add artichokes and pepper flakes, sauté for 2 to 3 minutes to warm through, then remove from heat and stir in parsley, lemon zest, and a pinch of salt.

10. Drain the almonds and mix with yogurt, vinegar, onion powder, and salt to make the sauce.

11. Cut open the potatoes and stuff with the chickpea mixture.

12. Drizzle the stuffed potatoes with the sauce and serve.

Notes

1. This recipe is budget-friendly and ideal for plant-based cooking at home.