~ Forks Over Knives
6 russet potatoes, scrubbed
2 cloves garlic, crushed,
1/2 c. unsweetened, unflavored plant milk
1 T. mustard
1/4 c. nutritional yeast (optional)
15 oz. can chickpeas, drained and rinsed
1 shallot, chopped
3 T. capers, drained
5 sun-dried tomatoes, chopped
2 green onions, white and green parts, finely chopped and divided
salt & pepper, to taste
2 T. tahini
1/4 c. lime juice
1/4 c. water
2 T. fresh chives
1 green onion, chopped
Preheat oven to 400 degrees. Pierce potatoes in several places with a fork and place on baking sheet. Bake 55-65 minutes or until tender. Remove from oven and let cool until easy to handle.
Cut potatoes in half lengthwise, then scoop out inside of potato halves and place in mixing bowl, leaving 1/4 inch of potato along the skin.
Add garlic, plant milk, mustard, and nutritional yeast to scooped potato in mixing bowl and mash together. Add chickpeas and coarsely mash into mixture.
Add shallot, capers, tomatoes, and half of the green onions to potato mixture. Mix well, then season with salt and pepper.
Fill potato skins with mixture and bake 10-20 minutes or until golden.
While potatoes are baking, whisk tahini, lime juice, and water. Serve potatoes warm or at room temperature. Drizzle with tahini sauce and garnish with chives and remaining half of green onions.
Notes: We use nutritional yeast, chickpeas we previously cooked in the crockpot and froze, and 1 1/4 cup of pre-cut sun-dried tomatoes.