Name: Loaded Potatoes with Spiced Chickpeas and Yogurt
Prep time: 10 min
Cook time: 30 min
Yield: 3, 3 to 4 servings
Ingredients: ½ teaspoon turmeric; Potatoes; Pinch of salt; ¼ teaspoon sea salt; ½ teaspoon ground cumin; Topping; ½ teaspoon ground coriander; ½ teaspoon smoked paprika; 1 garlic clove (minced); Zest from one lemon; 2 Russet Potatoes; 1 garlic clove (grated); 2 tablespoons ghee; Yogurt Sauce; 1 15 oz can garbanzo Beans; ½ cup plain (whole milk yogurt); Cilantro/Parsley (for serving); ⅓ cup crushed corn nuts (see note)

Loaded Potatoes with Spiced Chickpeas and Yogurt

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By: Erin Alderson (via Naturallyella)

Original Publish: Oct 16, 2019

Last Updated: Mar 4, 2026

Prep: 10 mins

Cook: 30 mins

Yields: 3, 3 to 4 servings

Instructions

Cook potatoes however you like to normally cook baked potatoes. I typically wash, prick, and stick mine in a 400˚F oven and bake for 45 minutes to an hour. (see note)

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Chef's Notes

I didn’t take these potatoes the extra step but I also love cutting baked potatoes into wedges then frying the wedges in ghee as well for crisp edges.
My local co-op sells corn nuts in the bulk section that are seasoned with just salt. I’d recommend going with something like this since the garbanzo beans have good amount of flavor.

Loaded Potatoes with Spiced Chickpeas and Yogurt

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