Twice Baked Cheesy Hummus Potato Bites
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October 21, 2015These vegetarian friendly twice baked cheesy hummus potato bites are filled with hummus and are the perfect finger food for your next tailgate or football watching party.
Football season is in full swing and my house if full of hungry boys every Sunday afternoon looking for some good grub to munch on during the games. This also means lots of mouths for taste testing my creations. This week I came up with a healthy spin on one of my favorite foods, Twice Baked Potatoes, using one of my favorite tailgating foods, hummus. Sabra hummus is not just for dipping but a great high protein substitution for a variety of ingredients. Did you know that just two heaping spoonful’s of hummus a day will fulfill your bean recommended intake for the week! Hummus, made from chickpeas, tahini, olive oil and spices, is full of lean protein, fiber and heart healthy fats.
My twice baked cheesy hummus potato bites use hummus as the secret ingredient to make the filling creamy without needing the typical sour cream and butter which are high in saturated fat. Let’s just say these bite size snacks were a touchdown! Everyone loved them and wanted more.
- 18 mini potatoes
- 1 tablespoon olive oil
- ¼ cup Sabra Classic Hummus
- ¼ cup low fat milk
- 4 tablespoons scallion, chopped finely
- ⅓ cup shredded cheddar cheese
- salt to taste
- pepper to taste
- Preheat oven to 425 degrees.
- Wash potatoes, drizzle with olive oil and sprinkle with salt and pepper. Stir to evenly coat. Place on rimmed cookie sheet. Spread potatoes out so they aren't touching.
- Bake for 35 minutes, flipping halfway through.
- Remove cooked potatoes from the oven and let cool for 5 minutes. Reduce oven heat to 350 degrees.
- Using a knife cut off the tops of each of the potatoes. With a spoon scoop out the center of the potato and place in a medium size bowl.
- To the potatoes add hummus, milk, 2 tablespoons of scallions and salt and pepper to taste. Evenly fill potato skins with filling and place back onto the cookie sheet. Top each with shredded cheddar cheese.
- Cook for an additional 10 minutes or until cheese is melted. Sprinkle with remaining scallions.
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