Baked Potato Bar

The Baked Potato Bar is a customizable and satisfying vegetarian lunch option that allows you to load up fluffy baked potatoes with a variety of delicious toppings. Perfect for a casual meal, this dish combines wholesome ingredients for a hearty and flavorful experience.

Ingredients

• Russet potatoes - 2 medium (approximately 300g each)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Sour cream - 100g
• Cheddar cheese, shredded - 100g
• Green onions, sliced - 2 tablespoons
• Steamed broccoli florets - 100g
• Chickpeas, cooked - 100g
• Butter - 2 tablespoons
• Paprika - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the russet potatoes thoroughly and pat them dry.
3. Prick each potato several times with a fork, then rub them with olive oil, and sprinkle salt and black pepper evenly over them.
4. Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork.
5. While the potatoes are baking, prepare the toppings: steam the broccoli florets until tender, about 5-7 minutes, and set aside.
6. In a small bowl, mix the chickpeas with paprika for added flavor.
7. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
8. Cut a slit down the center of each potato and gently squeeze the ends to open them up.
9. Add a tablespoon of butter to each potato, then top with sour cream, shredded cheddar cheese, steamed broccoli, and seasoned chickpeas.
10. Garnish with sliced green onions and serve immediately.

Nutrition

• Calories: 570
• Protein: 15 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber and vitamins from potatoes and broccoli, promoting digestive health.
• Provides a good source of protein from chickpeas, supporting muscle repair and growth.

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