Equipment
Ingredients
Baked Potatoes
- 4 floury potatoes, whole, scrubbed dry
- 15 ml olive oil
- 5 g sea salt
Beans and Chard
- 30 ml olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 5 g ground cumin
- 3 g ground coriander
- 300 g swiss chard, washed, stems sliced, leaves chopped separately
- 480 g cannellini beans, cooked, drained and rinsed
- 60 ml vegetable stock or water
- 15 ml lemon juice
Tahini Yogurt
- 120 g greek yogurt, plain, full fat
- 60 g tahini, well-stirred
- 15 ml lemon juice
- 30 ml water, ice cold
- 2 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 691 kcal
- Protein
- 35 g
- Carbohydrates
- 112 g
- Fat
- 22 g
- Fiber
- 25 g
- Sugar
- 7 g
- Sodium
- 1513 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 2 mg
- Potassium
- 2564 mg
- Calcium
- 434 mg
- Iron
- 12.5 mg
- Magnesium
- 331 mg
- Phosphorus
- 574 mg
- Zinc
- 5.3 mg
- Vitamin A
- 236 mcg
- Vitamin C
- 61 mg
- Vitamin E
- 3.3 mg
- Vitamin K
- 634 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.17 mg
- Niacin
- 3.2 mg
- Folate
- 68 mcg
- Water
- 364 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C (400°F).
Pierce the potatoes all over with a fork. Rub them with olive oil and sea salt, place on a baking sheet, and bake for 50-60 minutes until the skin is crisp and the inside is tender when pierced.
While potatoes bake, separate chard stems from leaves. Slice the stems into small 1cm pieces and roughly chop the leaves. Keep them separate.
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, and salt. Gradually whisk in ice-cold water until the dressing reaches a pourable consistency. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and chard stems. Sauté for 6-8 minutes until softened.
Add minced garlic, cumin, and coriander to the skillet. Stir constantly for 1 minute until fragrant.
Add the chard leaves, drained cannellini beans, and vegetable stock. Cover the pan and simmer for 3-4 minutes until the leaves are wilted. Uncover and cook for another minute to evaporate excess liquid. Stir in lemon juice and season to taste.
Cut a cross into the top of each baked potato and squeeze the sides to open them up. Fluff the insides slightly with a fork.
Spoon the bean and chard mixture generously over the potatoes. Drizzle with the tahini yogurt dressing and serve immediately.
Chef's Notes
- For the fluffiest potatoes, drop them onto the counter from a height of 10cm immediately after taking them out of the oven (before cutting). This helps break up the internal structure.
- If you want a smoky depth, add a pinch of smoked paprika or Aleppo pepper to the bean mixture.
- Swiss chard stems are delicious and crunchy; do not discard them. They just need a head start in the pan compared to the delicate leaves.
- To make this vegan, swap the Greek yogurt for a coconut or soy-based plain yogurt, or simply use a lemon-tahini dressing without yogurt.
Storage
Refrigerator: 3 days — Store potatoes and bean mixture in separate airtight containers. Keep dressing separate.
Reheating: Reheat potatoes and beans in oven at 180°C until hot. Add cold dressing after heating.
Troubleshooting
Tahini dressing seizes and becomes clumpy
Cause: Initial mixing of tahini with insufficient liquid or wrong temperature
Fix: Add more cold water 1 teaspoon at a time and whisk violently until it smooths out again
Prevention: Use ice-cold water and add it very gradually while whisking vigorously
Cultural Context
This dish draws heavily on Levantine flavors, combining the staple legume-heavy diet of the Mediterranean interior with the ubiquitous tahini sauce of the region. While the baked potato vessel is more Western, the filling of leafy greens and beans seasoned with cumin and coriander mimics traditional stews found in Lebanon and Turkey.
