Twice Baked Hummus Potatoes with Rosemary Recipe

Step 1

Preheat your oven to 425ºF.

Step 2

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.

Step 3

Carefully slice the potatoes in half lengthwise and scoop out the flesh, leaving about ¼-inch thickness for the potato "bowls".

Step 4

Lightly mash the potato flesh in a bowl. Add the hummus and stir until combined. Season the mixture with salt and pepper, to taste.

Step 5

Using a spoon, divide the potato-hummus filling evenly among the potato "bowls" and drizzle lightly with olive oil.

Step 6

Broil for 5 to 7 minutes or until the tops are golden and crispy; watch carefully as they burn quickly.

Step 7

Sprinkle the hummus potatoes with the rosemary and another pinch of sea salt. Serve immediately.