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Loaded Moroccan Potatoes

Quarantine culinary jazz continues. It's all about what you still have on hand. #Apples and #potatoes keep a long time. We always have lentils on hand. We have lots of time on ours hands, so why not have a something more than a sandwich for lunch?

What I changed:

  • Used russet potatoes instead of sweet potatoes

  • Used a whole apple

  • Halved garlic because rationing is real

  • Replaced chickpeas with lentils

  • Replaced maple syrup with agave

  • Replaced scallions with green onion

  • Had to skip cilantro, because we out

  • Used fat free Greek yogurt instead of plain yogurt

  • Adjusted instructions here and there to account for the new ingredients and replacements

Source: Feasting at Home | Makes: 2 potatoes | Time: ~1 hr


2 small or 1 large russet #potatoes with some EVO

½ an onion, diced

1 apple, peeled and diced

2 garlic cloves, rough chopped

½ cup #lentils

1 ½ cups water

1 tsp salt, divided

2 tsp Ras el Hanout

¼ tsp pepper

2 tsp agave

¼ cup chopped green onion

Smoked yogurt topping

¼ cup fat free Greek yogurt

2-3 tbsp water

¼ tsp paprika

Salt, to taste


Preheat the oven to 425°F. Scrub the potatoes and rub with olive oil. Prick all over with a fork. Bake the potatoes directly on the oven rack, or place them a few inches apart on an aluminum foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. The potatoes are done when the skins are dry and the insides feel completely soft when pierced.

Meanwhile, add lentils, water, and ½ tsp salt to a small pot. Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape.

Now, saute onion and apple in EVO in a large skillet, over medium high heat for 2-3 minutes. Turn heat to medium. Add garlic. Saute 4 more minutes then add cooked lentils and spices, ½ tsp salt and pepper. Continue cooking a few more minutes. Stir in agave. Turn heat off.

Make your yogurt sauce by combining all ingredients and mix well.

Remove potatoes from the oven and cut in half. Top with lentil-apple mixture. Drizzle the yogurt sauce and add green onion on top.

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