LOADED SEAFOOD POTATO PAN - RECIPE RECIPES

Steps:

• Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
• Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
• Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
• When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
• Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
• Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

Steps:

• Preheat oven to 400° F.
• Cut the sweet potatoes in half lengthwise. Rub halves with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and place cut side down in one half of a sheet pan
• Add chickpeas to the other half of the sheet pan. Add 1/2 tablespoon of olive oil, the paprika, cumin, cinnamon, and 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss chickpeas and spread into one layer.
• Roast sheet pan in preheated oven for 25-35 minutes until sweet potatoes are tender when pierced with a fork.
• While the chickpeas and sweet potatoes are roasting, mix up the hummus dressing. In a small bowl mix together the hummus, olive oil, lemon juice, and a pinch of salt and pepper. Taste and adjust to taste.
• To serve, spoon chickpeas over a sweet potato half and drizzle the hummus dressing over the top.