Twice Baked Hummus Potatoes with Rosemary

By srumbel

These adorable little twice baked hummus potatoes make a fun little appetizer or a delicious side dish to accompany almost any meal. They’re perfect for impressing over the holidays, but healthy enough to enjoy any old day!
from 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

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

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.

Serves: 16 appetizers; 4 to 6 servings as a side