Mediterranean Hummus Twice Baked Potatoes

Mediterranean Hummus Twice Baked Potatoes

Potato fans, rejoice! Here’s a unique way to enjoy twice-baked potatoes brought to us by our friends at Potato Goodness. Not only will you enjoy a burst of flavor, but this recipe also packs quite a nutrient punch.

Cooking Tip of the Week: Many plastic wraps are microwave safe, but for best results, make sure that there’s at least one inch of space between the plastic wrap and food.

Food for Thought: Paprika is a powder made from ground chili peppers. It’s a popular ingredient in many Mediterranean recipes. The smoked variety is made by drying the peppers over wood fires and it brings a deep, woody flavor to recipes. Other varieties of paprika include hot, sweet, Spanish and Hungarian, but they all have one thing in common – a beautiful deep red color.

Family Dinner Conversation Starter: Is it ever okay to lie?

Directions:

Together: Preheat oven to 425°F. Melt spread in a medium skillet. Add onion and cook over medium heat in a skillet for 10 to 15 minutes or until soft and lightly browned.

Together: While onions are cooking, place potatoes in a medium microwave-safe bowl and cover with plastic wrap. Make a small slit to vent, then microwave on HIGH for 10 minutes or until potatoes are soft when gently squeezed.

Together: Let cool slightly, then cut in half and carefully scoop out potato leaving a 1/4-inch shell.

Kid: Mash potatoes, then stir in cooked onion, yogurt, hummus, roasted red bell peppers, smoked paprika, garlic salt and pepper.

Together: Place potato skins on a baking sheet and fill with mashed potato mixture. Bake for 20 minutes or until tops are lightly browned. Top with slivered Kalamata olives, if desired.

Print Friendly

Instructions

  • 1. Preheat oven to 425 degrees Fahrenheit. Melt spread in a medium skillet. Add onion and cook over medium heat in a skillet for 10 to 15 minutes or until soft and lightly browned.
  • 2. While onions are cooking, place potatoes in a medium microwave-safe bowl and cover with plastic wrap. Make a small slit to vent, then microwave on HIGH for 10 minutes or until potatoes are soft when gently squeezed. Let cool slightly, then cut in half and carefully scoop out potato leaving a 1/4-inch shell.
  • 3. Mash potatoes, then stir in cooked onion, yogurt, hummus, roasted red bell peppers, smoked paprika, garlic salt and pepper.
  • 4. Place potato skins on a baking sheet and fill with mashed potato mixture. Bake for 20 minutes or until tops are lightly browned. Top with slivered Kalamata olives, if desired.