Two Times Baked Potatoes with Buffalo Chickpeas & Cauliflower

Two Times Baked Potatoes with Buffalo Chickpeas & Cauliflower

Buffalo chickpeas and cauliflower packed into baked potatoes make a reassuring vegan primary. Easy to make and just 10 components!

Overhead shot of ingredients for chickpea and cauliflower-stuffed baked potatoes.

Image shows potatoes in a colander being sprayed by water in a kitchen sink.

Image shows baking potatoes on a plate on top of a kitchen counter. They are topped with coarse salt.

There are plentiful dishes for buffalo-style cauliflower on the web. A few of them even call the little florets “wings”. I truthfully discover it to be a fair bit of work for something that does not absolutely satisfy me. There’s a batter/coating action that’s kinda untidy. There’s 2 cooking phases. It constantly seems like a great deal of meals and time invested for a treat. Each time I make and consume these little bites, I bear in mind that I ‘d be simply as pleased with roasted cauliflower tossed in hot sauce.

We’re on a wholesome home cooking bender around here and buffalo-style something has actually been on my list for a while. I was toying around with a chili, however it was a bit warm to be consuming mouthfuls of hot things. I thought of an elegant toast choice to break whatever up, however wasn’t extremely thrilled about it. A relaxing, fluffy, and crispy potato coat with Buffalo chickpeas appeared like the response I was trying to find!

More Buffalo-sauced goodness here in the type of: pizza and mini vegan meat loaves.

The potato counters that sharp spice with velvety mushiness and crunchy-salty edges. I initially planned to do this with sweet potatoes, however then thought of the last picture as a sea-of-orange and chose to go russetts all the method– it’s an Instagram-able world and I simply reside in it haha.

So these Buffalo chickpeas packed into a potato remains in the spirit of those cauliflower “wings,” however made into a main dish and a bit less picky. 10 core components! You make a really fundamental veggie and chickpea stew while the potatoes bake, pack those infants, and after that heat the entire thing through. Easy!

I constantly go salt-baked for the potatoes due to the fact that I consume the skin and this approach warranties additional crispy edges. This is certainly a hearty and warm meal to assist you relieve into those very first cool nights. The leaves are beginning to alter here, and the heavy duvets are out. A number of these sauced/stewed up potato coats, some greens on the side, and perhaps a glass of white wine seems like the ideal relaxing weeknight to me. Possibly it does to you too?

Image shows steaming, split open baked potatoes on a cutting board.

Image shows parsley and celery heart leaves on a cutting board.

A head-on shot of a baked potato half filled with cauliflower, chickpeas, and Buffalo-style hot sauce.

Two Times Baked Potatoes with Buffalo Chickpeas & Cauliflower

Buffalo chickpeas and cauliflower packed into baked potatoes make a reassuring vegan primary. Easy to make and just 10 components!

PREPARATION TIME 25 minutes COOK TIME 2 hrs 10 minutes OVERALL TIME 2 hrs 35 minutes

Course Appetiser, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Active Ingredients

  • 4 russet potatoes, scrubbed
  • grapeseed oil
  • sea salt, to taste
  • 1/2 cup carefully sliced shallot (about 2 little shallots)
  • 1 stalk celery, carefully sliced (reserve inner leaves)
  • 1/2 teaspoon smoked sweet paprika
  • 1 clove garlic, minced
  • 2 cups little cauliflower florets
  • 1 cup prepared chickpeas
  • 1/2 cup veggie stock
  • 1/2 cup canned crushed tomatoes (I choose fire-roasted)
  • 1/4 cup Buffalo-style hot sauce
  • handful of flat leaf parsley, sliced (optional)
  • ground black pepper


  • Preheat the oven to 350 ° F. Establish the 2 oven racks in the middle of the oven. Location a baking sheet on the lower rack.
  • Dry off the potatoes and set them on a plate. Puncture a couple of holes into the potatoes with the branches of a fork. Gently brush them on all sides with grapeseed oil and spray them with salt. Location the potatoes straight on the oven rack above the baking sheet. Bake the potatoes till tender and the skin feels somewhat crisp, about 1-1 1/2 hours.
  • While the potatoes are baking, make the buffalo chickpea filling. Heat a braiser-style pot or deep frying pan (with a cover) over medium heat. Drizzle about a teaspoon of grapeseed oil into the pot. Toss the shallots into the pot and sauté till soft and clear, about 4 minutes. Include the celery and sauté another 2 minutes. Include the paprika and garlic, and stir.
  • Include the cauliflower and chickpeas to the pot and stir once again. Gather the veggie stock and stir to integrate. Include the tomatoes and Buffalo sauce and stir. Season the mix with black pepper and bring it to a boil. Let the buffalo chickpea mix simmer, covered, till the cauliflower hurts, about 6 minutes. Get rid of from the heat.
  • Once the potatoes are baked and you can manage them, cut them in half lengthwise. Lay the halves on a parchment lined baking sheet. Dig 1 tablespoon approximately of potato from each half. You can consume this prepared potato on the area or wait for another usage. Gently mash the within the potatoes with a fork.
  • Carefully spoon the buffalo chickpea mix into the baked potato halves. Move the baking sheet into the oven and bake potatoes for another 12-15 minutes, or till the buffalo chickpea filling is hot.
  • Serve two times baked potatoes hot, topped with additional black pepper, additional hot sauce, sliced parsley, and celery leaves.


  • There’s a lot of various Buffalo-style hot sauces on the marketplace. I enjoy Tessamae’s Buffalo sauce. It can be found in moderate and hot!
  • I really do not season the filling of this with salt, which may sound sorta stunning if you have actually been following this website. The majority of Buffalo sauces have a great quantity of salt currently, so I kept back and discovered my completed item rather delicious without it. Taste as you go and judge on your own!

Program Conceal 21 remarks

  • Elenore

    Oh hells yeah! I absolutely feel you on the entire cauli ‘wing’ circumstance! I had an unfortunate lookin’ cauliflower in the refrigerator the other day and just roasted it w coconut oil, dietary yeast, liquid smoke, salt + tomato pure. Double prepared + dipped + truckload of meals no thank you.;-RRB- This appears like the other days supper simply got updated. Cant wait to make it soon! Fabian will enjoy the potatoes:-RRB-

    Greatest cosy duvet-hugs to you dearest! Reply

  • Julia @ HappyFoods Tube

    Been trying to find cauliflower dishes recently and this one captured my attention! Certainly attempting it quickly! Thanks for the motivation. Reply

  • Rebecca @ Strength and Sunlight

    I resemble this main dish variation better! They look scrumptious therefore hearty for an enjoyable winter season supper! Reply

  • Tuu

    I SO want I had this for supper tonight! It looks extremely delicious + I enjoy some potatoes:-RRB- Absolutely get the instagram thing, orange is a tough color to deal with haha! Have a comfortable week Laura! xo Reply

  • Sherrie

    I have actually never ever experienced a Buffalo design anything that I do not enjoy. Even meh ones, I simply can’t assist it. This meal is so wise, Laura. My preferred part are the celery leaves on top, genius. Gon na make so quickly, xx. Reply

  • Allyson (Thinking About The Radish)

    Double baked potatoes are my supreme home cooking. I can’t even picture how excellent these are. And now I’m going to need to attempt salt roasting all the potatoes, due to the fact that crispy skins are where it’s at. Reply

  • Ashlae

    I have actually got a considerable amount of chickpeas in my freezer (do not ask) and we’re getting russet potatoes, cauliflower, and parsley in our CSA share today soooooo generally these twice baked potatoes are what’s for supper. Liking these, woman! Wholesome home cooking for life.

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