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!
- Baking sheet
- Aluminum foil
- Plastic bag
- 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
Pre-heat oven to 450 °F and line a baking sheet with foil. Spray with cooking spray.
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.
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.
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.
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.