This simple, three-ingredient appetizer recipe is the ultimate crowd pleaser! Creamer potatoes are stuffed with chipotle-infused hummus in this naturally gluten-free, vegan recipe. Ready in 30 minutes!

Prep
10 mins
Cook
15 mins
Serves
8
Ingredients
6

Equipment

  • Baking sheet
  • Aluminum foil
  • Plastic bag

Ingredients

  • 1.5 lbs Little Potatoes, halved
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups your favorite hummus
  • 2 chipotle peppers in adobo sauce, minced

Instructions

  • Step 1

    Pre-heat oven to 450 °F and line a baking sheet with foil. Spray with cooking spray.

  • Step 2

    In a medium bowl, toss potato halves with olive oil, salt and pepper to coat. Spread in a single layer on baking sheet and roast until golden brown, about 15 minutes.

  • Step 3

    While potatoes are roasting, mix together hummus and chipotle peppers in a small bowl then transfer to a resealable plastic bag that you will use as a pastry bag to stuff the potatoes.

  • Step 4

    When potatoes come out of the oven, let them cool enough to touch. Using a small melon scoop or spoon, carefully remove the filling of the potato; discard.

  • Step 5

    Remove the air from the plastic bag by pushing all of the hummus mixture to one end. Carefully snip a small hole out of one corner then gently fill each potato half with the hummus to serve.