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.Print this recipe
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