Twice Baked Hummus Potatoes with Rosemary

• Vegan
• Gluten free

• Produce

  • 2 tbsp Rosemary, Fresh
  • 8 Yukon gold potatoes, small

• Condiments

  • 1 cup Hummus

• Baking & Spices

  • 1 Black pepper
  • 1 Sea salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on godairyfree.org

Ingredients

• 8 small Yukon Gold potatoes
• 1 cup hummus (such as Sabra Classic Hummus)
• Sea salt, to taste
• Black pepper, to taste
• Extra virgin olive oil (for drizzling)
• 2 tablespoons chopped fresh rosemary

Directions

• Preheat your oven to 425ºF.
• Scrub the potatoes and poke each with a fork 2 to 3 times. Place the whole potatoes on a rimmed baking sheet and bake for approximately 25 to 30 minutes, or until the potatoes are soft. Let cool for 10 minutes.
• Carefully slice the potatoes in half lengthwise and scoop out the flesh, leaving about ¼-inch thickness for the potato bowls.
• Lightly mash the potato flesh in a bowl. Add the hummus and stir until combined. Season the mixture with salt and pepper, to taste.
• Using a spoon, divide the potato-hummus filling evenly among the potato bowls and drizzle lightly with olive oil.
• Broil for 5 to 7 minutes or until the tops are golden and crispy; watch carefully as they burn quickly.
• Sprinkle the hummus potatoes with the rosemary and another pinch of sea salt. Serve immediately.