Healthy, Spicy and Delicious: Baked Potato with Greek Yogurt and Sriracha-Roasted Chickpeas

Need a tasty yet nutritious baked potato recipe? Spike your normal baked potatoes with a dollop of Greek yogurt and some spicy yet crunchy chickpeas!

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Potatoes make for great side dishes. Sometimes the value for preparation for potatoes is severely undermined, as most people fail to realize that potatoes can also be great as main meal courses. With the correct toppings, you can easily turn those little spuds into the stars of the show come dinner time. This recipe for baked potatoes is not only easy to prepare but is also packed with savory goodness and healthy benefits. Know more about this recipe by reading on to the remainder of the article.


Express Bake Potatoes (4 pcs, cooked as per package instructions)

1 can (15 oz) Chickpeas (or garbanzo beans)

Olive oil (2 tbsp)

Cumin (1/2 tsp)

Sriracha chilli sauce (1-2 tsp or more depending on your tastes)

Salt (to taste)

Nonfat Greek yougurt (2 cups)

2 tsp dried dill (or 2 tbsp fresh dill)

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Garlic powder (1 tsp)

Salt and pepper (to taste)

Cucumber (1 pc. seeded and chopped)




Microwave your potatoes for 15 minutes (high) or until it turns tender when pierced with a fork. Remove from the microwave, cool for three minutes then start removing from its wrapper.


Pre-heat oven to 400 degrees Fahrenheit.


Mix the chickpeas with oil and other ingredients such as cumin, salt and the Sriracha sauce. Get a cookie sheet and spread the mixture on it evenly. Bake for 30-40 minutes or until it starts to turn a bit brown in color.


While waiting for the chickpeas to bake, start whisking the dill, yogurt, and garlic powder in a small bowl. Have it seasoned with a bit of pepper and salt.


Get your baked potatoes sliced almost all the way in half, making sure that you leave its bottom intact. Divide the yogurt mix between the potatoes, then place ¼ of the chickpeas and a handful of cucumber atop each.


Serve immediately and enjoy your meal.

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