Baked potatoes are a perfect blank slate. With their fluffy interior and fairly neutral flavor, there are so many different ways that you can go with them. While often used as a side, I’m a huge fan of turning them into my main dish. When stuffed with plenty of veggies, beans or even grains, they have such staying power and are great a way to switch up your normal dinner routine.
With spring weather officially here, these green goddess baked potatoes are a fun version for the season. Baked sweet potatoes are filled with plenty of slightly crisp broccoli florets and creamy chickpeas, before being topped with a zesty, herby dressing. Cozy yet light! And so gorgeously green for spring!
Now, while sweet potatoes are a go-to at our house, you can absolutely use regular russet potatoes (or whatever you like) here instead. Depending on the size of the potatoes you are using, the roasting time may vary. You can check for doneness by inserting a sharp knife into the center – it should glide in easily and you shouldn’t feel any sort of resistance.
As for the green goddess dressing, this is a lightened up version of the original. We’re using tangy Greek yogurt and creamy avocado instead of mayo or sour cream. It’s packed with plenty of herbs as well as green onion, giving it so much flavor and freshness. It’s a great finishing touch for these baked potatoes, but is also pretty darn fantastic on salads or for dipping veggies!
If you are short on time during the week, you can prepare all the components for this meal in advance and store in separate containers in the refrigerator. Come dinner, all you’ll need to do is reheat and assemble.
Baked sweet potatoes topped with crisp broccoli, chickpeas and a lightened up version of green goddess dressing.
- 4 medium sweet potatoes, pierced with a fork
- 1 1/2 tablespoons olive oil, plus extra for rubbing
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 3 1/2 cups bite-sized broccoli florets
- 1 cup cooked or canned chickpeas, rinsed
- Salt and pepper, to taste
- 1/2 cup diced ripe avocado
- 1/4 cup plain Greek yogurt
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 cup thinly sliced green onion
- 1/4 cup loosely packed fresh parsley
- 1/4 cup loosely packed fresh basil leaves
- Salt and pepper, to taste
- Preheat the oven to 375ºF.
- Rub the sweet potatoes lightly with olive oil, then wrap each individually in aluminum foil. Bake for about 60 minutes, or until tender (a knife should glide easily into the center without resistance).
- Meanwhile, add the 1 1/2 tablespoons olive oil to a medium skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the broccoli and cook for about 3 to 5 minutes, until crisp tender. Remove from the heat and stir in the chickpeas, salt and pepper.
- Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add additional milk to smoothen the dressing if needed (or to thin it out to your liking).
- Slice the sweet potatoes in half lengthwise. Sprinkle each with some salt and pepper, then top with some of the filling and a generous amount of the dressing.