Chick-Peasy Potatoes

I needed something simple for lunch and deciding that just having a whole head of steamed broccoli would be a horrible punishment for those around me - I opted for something out of the cruciferous vegetables. These twice baked chick-peasy potatoes were the perfect treat.

(Chick-peasy Potatoes Ingredients)

• 3 Russet Potatoes
• 1 8 ounce Can of Chickpeas
• 1/2 a tbl of Nutritional Yeast
• Minced and Lightly Cooked Garlic
• Dried (or fresh) Chives to taste
• Salt and Pepper to taste

(Directions)

• Cover three potatoes in olive oil after sticking them with a fork and baked them at 400 degrees until they were soft.
• Wait until they cool down a bit more then scooped out their insides, leaving a little potato to hold the skin's form.
• Sprinkle some olive oil, salt and pepper and bake them until they were crispy.
• Mix their fluffy insides with the rest of the ingredients and then add them to the shell. Make sure to over stuff them so that the edges would crisp up and become cheesy.
• After that is done, sprinkle more Nutritional Yeast on top and place under broiler until top is crisped.
• Enjoy!