Baked potatoes with yogurt and chickpeas

Choose potatoes of similar size so they are likely to finish together. Large baking potatoes take longer than smaller ones, and the skin can look done before the center is soft. Check with a suitable utensil rather than relying only on the timer.

The chickpea topping is simple enough to prepare while the potatoes bake. Use canned chickpeas, drain them well and heat them with a little seasoning and water. The yogurt goes on at serving time so it stays cool and creamy instead of separating in a hot pan.

Keep the contrast

A little lemon and black pepper make the yogurt more lively, but add them to taste. If using a plant-based alternative, choose one suitable for a savory dish and check its ingredients. Sweetened vanilla yogurt will give a very different result.

Split the hot potatoes carefully, keeping steam away from your hands and face. Fluff the inside with a fork before adding the toppings. This gives the beans and yogurt somewhere to settle without requiring a large amount of butter or another separate sauce.

Bake only the potatoes you expect to use, or refrigerate leftovers promptly and safely. Store the yogurt separately and follow its package guidance. Reheat cooked leftovers to 165°F throughout; add the cold topping afterward. Do not leave cooked potatoes sitting out for the evening while deciding whether to save them.