Cooking with Rena Lee

Tips: For and even lower fat version of this recipe, bake the potatoes without oiling them first.

Yield:4

INGREDIENTS:

4	baking potatoes, each about 10 1/2 oz
OPTIONAL	1 tbsp vegetable oil
14 oz can	garbanzo beans, drained
1 tsp	ground coriander
1 tsp	ground cumin
4 tbsp	fresh cilantro, chopped
2/3 cup	low-fat unsweetened yogurt
	salt and pepper
	salad, to serve

DIRECTIONS:

Preheat the oven to 400`F. Scrub the potatoes and pat them dry on absorbent paper towels. Prick them all over with a fork, brush with oil (if using), and season to taste with salt and pepper.
Place the potatoes on a cookie sheet and bake for 1-1 1/4 hours, or until cooked through. Cool for 10 minutes.
Meanwhile, mash the garbanzo beans with a fork or potato masher. Stir in the spices and half the chopped cilantro. Cover and set aside.
Halve the cooked potatoes and scoop the flesh into a bowl, keeping the shells intact. Mash the flesh until smooth and gently mix into the garbanzo bean mixture with the yogurt. Season with salt and pepper.
Fill the potato shells with the potato and garbanzo bean mixture and place on a cookie sheet. Return the potatoes to the oven and back for 10-15 minutes, until heated through.
Serve sprinkled with the remaining chopped cilantro and a fresh salad.