Stuffed baked potatoes

Ingredients for 4 servings:

• 4 large potatoes, each approx. 300g
• 1 tbsp oil
• salt and pepper
• 430 g chickpeas (can), drained
• 1 tsp coriander, ground
• 1 tsp cumin, ground
• 4 tbsp coriander greens, freshly chopped
• 150 g natural yogurt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C. Brush the potatoes and pat dry with a paper towel. Prick all over with a fork, brush with oil if desired, and sprinkle with salt and pepper. Place the potatoes on a baking sheet and bake for 1 to 1 1/4 hours. Remove from the oven and let cool for about 10 minutes. Meanwhile, mash the chickpeas with a fork or potato masher. Stir in the spices and half of the chopped coriander. Cover and set aside. Halve the cooked potatoes and lightly scoop out the insides with a spoon, taking care not to damage the skins. Place the potato cores in a bowl and mash. Then add them to the chickpea mixture along with the natural yogurt. Mix everything thoroughly and season with salt and pepper. Place the scooped potatoes on a baking sheet and fill them with the chickpea mixture. Return to the hot oven and bake for about 10 to 15 minutes. Sprinkle the baked potatoes with the remaining chopped coriander and serve warm.