Buffalo Chickpea Loaded Potato

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 potatoes
• ½ cup chickpeas
• 1 tablespoon olive oil
• ½ medium onion, sliced
• ¼ cup franks red hot
• 1-2 tablespoons butter (no necessary but reduces heat.)
• Topping options: Bleu Cheese, Cheddar Cheese, and/or Ranch

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Pierce the potatoes several times with a fork, place on a baking sheet, and bake for about 45 minutes until tender when pierced.

2. While the potatoes bake, heat the olive oil in a skillet over medium heat. Add the sliced onion and cook for 8 to 10 minutes, stirring occasionally, until soft and golden.

3. Add the chickpeas to the skillet with the onion and cook for 5 minutes, mashing some of the chickpeas lightly with a spoon.

4. Stir in the franks red hot and the butter if using (optional, it mellows the heat). Cook for 2 minutes until warmed through and well coated.

5. Split the hot potatoes open, spoon the chickpea mixture into each, and top with bleu cheese, cheddar cheese, and/or ranch as you like.