Stuffed Potatoes with Sun-dried Tomato Garlic Sauce

Stuffed Potatoes with Sun-dried Tomato Garlic Sauce Recipe

By Batch Cooking Club

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 30-50 minutes (depending if microwaving or baking the potatoes)


4 Russet potatoes

1 14.5-oz can chickpeas, drained and rinsed

2 cups cauliflower florets

1 cup cherry tomatoes

1 red onion, sliced in half vertically and then into ½-inch pieces

1 Tbsp olive oil or vegetable broth

sea salt, to taste

freshly ground black pepper, to taste

1 ½ cups Creamy Sun-Dried Tomato Garlic Sauce

fresh oregano leaves, de-stemmed

fresh thyme leaves, de-stemmed

¼ cup flat-leaf parsley, chopped


1Preheat the oven to 425°F. Place the potatoes on a baking sheet. Prick them all over with a fork. Bake until tender, about 45 to 50 minutes. (Alternatively, you can microwave them for 10 to 15 minutes).

2While the potatoes bake, place the chickpeas, cauliflower, cherry tomatoes and red onion on a sheet pan lined with parchment paper or a silpat mat. Toss with the olive oil or vegetable broth, salt and pepper. Roast for 30 minutes.

3Once the potatoes are cooked, cut them in half and spread open. Using a fork, mash the inside of the potato. Divide the vegetables among the four potatoes and several tablespoons of the Creamy Sun-Dried Tomato Garlic Sauce over each potato. Place back in the oven for 5 minutes to heat through.

4Garnish with the fresh herbs and serve with the remaining sauce.

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