Twice Baked Potatoes with Buffalo Chickpeas & Cauliflower

Created by Laura Wright
5 from 4 votes

Buffalo chickpeas and cauliflower stuffed into baked potatoes make a comforting vegan main. Easy to make and only 10 ingredients!

An overhead shot of baked potato halves filled with cauliflower, chickpeas, and Buffalo-style hot sauce.
Overhead shot of ingredients for chickpea and cauliflower-stuffed baked potatoes.
Image shows potatoes in a colander being sprayed by water in a kitchen sink.
Image shows baking potatoes on a plate on top of a kitchen counter. They are topped with coarse salt.


There are abundant recipes for buffalo-style cauliflower on the internet. Some of them even call the little florets “wings”. I honestly find it to be quite a bit of work for something that doesn’t totally satiate me. There’s a batter/coating step that’s kinda messy. There’s two cooking stages. It always feels like a lot of dishes and time spent for a snack. Every time I make and eat these little bites, I remember that I’d be just as satisfied with roasted cauliflower tossed in hot sauce.

We’re on a wholesome comfort food bender around here and buffalo-style something has been on my list for a while. I was toying around with a chili, but it was a bit warm to be eating mouthfuls of hot stuff. I thought about a fancy toast option to break everything up, but wasn’t terribly excited about it. A cozy, fluffy, and crispy potato jacket with Buffalo chickpeas seemed like the answer I was looking for!

More Buffalo-sauced goodness here in the form of: pizza and mini vegan meat loaves.

The potato counters that sharp spice with creamy mushiness and crunchy-salty edges. I originally intended to do this with sweet potatoes, but then imagined the final photo as a sea-of-orange and decided to go russetts all the way–it’s an Instagram-able world and I just live in it haha.

So these Buffalo chickpeas stuffed into a potato is in the spirit of those cauliflower “wings,” but made into a main course and a bit less fussy. Ten core ingredients! You make a very basic vegetable and chickpea stew while the potatoes bake, stuff those babies, and then heat the whole thing through. Simple!

I always go salt-baked for the potatoes because I eat the skin and this method guarantees extra crispy edges. This is definitely a hearty and warm meal to help you ease into those first cool nights. The leaves are starting to change here, and the heavy duvets are out. A couple of these sauced/stewed up potato jackets, some greens on the side, and maybe a glass of wine sounds like the perfect cozy weeknight to me. Maybe it does to you too?

Image shows steaming, split open baked potatoes on a cutting board.
Image shows parsley and celery heart leaves on a cutting board.
A head-on shot of a baked potato half filled with cauliflower, chickpeas, and Buffalo-style hot sauce.

Twice Baked Potatoes with Buffalo Chickpeas & Cauliflower

Buffalo chickpeas and cauliflower stuffed into baked potatoes make a comforting vegan main. Easy to make and only 10 ingredients!
5 from 4 votes
An overhead shot of baked potato halves stuffed with chickpeas and small cauliflower florets that are coated in a bright orange, Buffalo-style hot sauce. Each half is topped with chopped parsley leaves and celery leaves.
Prep Time: 25 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 35 minutes
Servings 4

Ingredients

  • 4 russet potatoes, scrubbed
  • grapeseed oil
  • sea salt, to taste
  • ½ cup finely chopped shallot (about 2 small shallots)
  • 1 stalk celery, finely chopped (reserve inner leaves)
  • ½ teaspoon smoked sweet paprika
  • 1 clove garlic, minced
  • 2 cups small cauliflower florets
  • 1 cup cooked chickpeas
  • ½ cup vegetable stock
  • ½ cup canned crushed tomatoes (I prefer fire-roasted)
  • ¼ cup Buffalo-style hot sauce
  • handful of flat leaf parsley, chopped (optional)
  • ground black pepper

Notes

  • There’s a bunch of different Buffalo-style hot sauces on the market. I love Tessamae’s Buffalo sauce. It comes in mild and hot!
  • I actually don’t season the filling of this with salt, which might sound sorta shocking if you’ve been following this site. Most Buffalo sauces have a good amount of salt already, so I held back and found my finished product quite tasty without it. Taste as you go and judge for yourself!

Instructions

  • Preheat the oven to 350°F. Set up the two oven racks in the middle of the oven. Place a baking sheet on the lower rack.
  • Dry off the potatoes and set them on a plate. Prick a few holes into the potatoes with the tines of a fork. Lightly brush them on all sides with grapeseed oil and sprinkle them with salt. Place the potatoes directly on the oven rack above the baking sheet. Bake the potatoes until tender and the skin feels slightly crisp, about 1-1 ½ hours.
  • While the potatoes are baking, make the buffalo chickpea filling. Heat a braiser-style pot or deep skillet (with a lid) over medium heat. Drizzle about a teaspoon of grapeseed oil into the pot. Throw the shallots into the pot and sauté until soft and translucent, about 4 minutes. Add the celery and sauté another 2 minutes. Add the paprika and garlic, and stir.
  • Add the cauliflower and chickpeas to the pot and stir again. Pour in the vegetable stock and stir to combine. Add the tomatoes and Buffalo sauce and stir. Season the mixture with black pepper and bring it to a boil. Let the buffalo chickpea mixture simmer, covered, until the cauliflower is tender, about 6 minutes. Remove from the heat.
  • Once the potatoes are baked and you can handle them, cut them in half lengthwise. Lay the halves on a parchment lined baking sheet. Scoop out 1 tablespoon or so of potato from each half. You can eat this cooked potato on the spot or save it for another use. Lightly mash the insides of the potatoes with a fork.
  • Gently spoon the buffalo chickpea mixture into the baked potato halves. Slide the baking sheet into the oven and bake potatoes for another 12-15 minutes, or until the buffalo chickpea filling is hot.
  • Serve twice baked potatoes hot, topped with extra black pepper, extra hot sauce, chopped parsley, and celery leaves.
12/10/2016 (Last Updated 25/10/2022)
Posted in: autumn, chickpeas, earthy, gluten free, main course, nut free, refined sugar-free, roasted, salty, side dish, spicy, spring, summer, tomatoes, vegan, winter

21 comments

5 from 4 votes (3 ratings without comment)

Recipe Rating




  • Danielle

    5 stars
    We made this tonight pretty much as written with Frank’s hot sauce and romano beans (we had chickpeas for lunch). I topped mine with vegan blue cheese. It was so delicious! Hubby loved this and so did I. Thank you so much for sharing.

  • Julie O'Sullivan

    Living in europe I have no idea what buffalo-style sauce is. Is there an alternative?

  • Tiffany

    I’m revisiting this post for the umpteenth time because there is never enough of this amazing dish in my life. I always make a double batch and eat it as written or add it to just about everything. Love love love this, thank you for the wonderful things you share!

  • diana

    Always amazed at the comments from readers who haven’t made the recipe.
    So I cooked it, and it was very very good. Sadly, I didn’t look at the photos before I started cutting and chopping so my cauliflower were more chunks than delicate florets. Instead of simmering for 6 minutes, I cooked these for about 20 minutes. Figured out they were too big for the baked potatoes so I served the chickpea cauliflower over roughly chopped baked potatoes. Very much of a stew. Not as pretty as the picture but one of the best veggie dishes I’ve ever tasted.

  • Alex

    Love this idea. Salty, crunchy potato ‘boats’ are the perfect vessel for like, anything.

  • Lyndsay // Coco Cake Land

    You had me at Potato Jacket … can I just change my name to that? This looks so good and I actually have chickpeas and cauliflower raring to go in my kitchen anyway. Your photos are incredible, also!!! XO

  • Sarah | Well and Full

    That shot of the steam rising from the potatoes >>>>>>>>> But who am I kidding, you already had me at “buffalo” ;)

  • thefolia

    It looks hardy…happy feasting! Superb photos!

  • Luci

    I’m SO glad somebody else feels the Insta-World problems when deciding what to eat! And thank you for posting a fuss-free buffalo cauli recipe! I’ve been looking at a few lately and been a bit put off by all the faffing require lol.
    Saved and pending a dinner in!

  • Jess @Nourished by Nutrition

    These are so much better than cauliflower wings! A perfect cozy dinner or meal for game day. These could so easily be created into a small bite app with little potatoes. I’m thinking this is a must make for a superbowl party.

    And as always, I’m in awe of your photography! I love what you are doing. Keep it up!

  • Maya | Spice + Sprout

    Wow! I love theseeeee they look so beautiful and crispy and delicious! <3

  • Marta & Mimma | naturalmente buono

    THIS. Is surely more appetizing than the really sad steamed potato bowl I ate today as I’m sick and they were the only thing I was feeling to eat. Next time they’re going to be much more fancy ;-)

  • Abby @ Heart of a Baker

    Basically all of the reasons you described are why I never make buffalo wings! But I LOVE potatoes, so I’m v v into this!

  • Sophie

    Lol, I feel you on the orange food (I’m always battling the orange). I love the use of the classic russet in this recipe and the comfort food nostalgia it brings with it! I’ve always been to lazy to make Buffalo Cauli, so this one is totally on the agenda. Also, these pics are so bad-ass and atmospheric. Major love xox

  • Ashlae

    I’ve got a boatload of chickpeas in my freezer (don’t ask) and we’re getting russet potatoes, cauliflower, and parsley in our CSA share today soooooo basically these twice baked potatoes are what’s for dinner. Loving these, girl! Wholesome comfort food for life. <3

  • Allyson (Considering The Radish)

    Double baked potatoes are my ultimate comfort food. I can’t even imagine how good these are. And now I’m going to have to try salt roasting all the potatoes, because crispy skins are where it’s at.

  • Sherrie

    I have never encountered a Buffalo style anything that I don’t love. Even meh ones, I just can’t help it. This dish is so smart, Laura. My favorite part are the celery leaves on top, genius. Gonna make so soon, xx.

  • Tuu

    I SO wish I had this for dinner tonight! It looks super tasty + I love some potatoes :) Totally get the instagram thing, orange is a hard color to work with haha! Have a cozy week Laura! xo

  • Rebecca @ Strength and Sunshine

    I’m liking this main course version much better! They look delicious and so hearty for a fun winter dinner!

  • Julia @ HappyFoods Tube

    Been looking for cauliflower recipes lately and this one caught my attention! Definitely trying it soon! Thanks for the inspiration.

  • Elenore

    Oh hells yeah! I totally feel you on the whole cauli ‘wing’ situation! I had a sad lookin’ cauliflower in the fridge yesterday and simply roasted it w coconut oil, nutritional yeast, liquid smoke, salt + tomato pure. Double cooked + dipped + truckload of dishes no thank you.. ;) This seems like yesterdays dinner just got upgraded. Cant wait to make it very soon! Fabian will love the potatoes :)

    Biggest cosy duvet-hugs to you dearest!