Cheesy Chickpeas Stuffed Baked Potato

Serves 4

Ingredients

4 large russet potatoes

1 Tbsp plant-based butter

Salt

1 14.5oz can chickpeas

1/2 Tbsp coco aminos

1 Tbsp flour

1/2 cup nutritional yeast

1/2 tsp onion powder

1/2 tsp garlic powder

Pinch of black pepper

Directions

Preheat oven to 425 degrees. Wash and dry potatoes. Pierce them with a fork all over and place on a foil lined baking sheet. Bake for 30 minutes.

Remove from oven, brush or rub plant butter on all the top halves, sprinkle with salt, flip over. Repeat with butter and salt on other half. Bake with new side up for another 30 minutes. Test doneness by piercing with a knife. If it does not slide through easily, keep baking until it does.

Once potatoes are just about done, drain the liquid (called aquafaba) from the can of chickpeas directly into a small sauce pan over medium heat.

Whisk in coco aminos, flour, nutritional yeast, onion powder, garlic powder, and black pepper. Keep stirring until hot and thickened. Stir in chickpeas and heat through.

Pour on top of baked potatoes. Great topped with green onion, chives, or parsley!

Bon Appetit!