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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.

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!
Cuisine American, Gluten-Free, Nut-Free, Plant-Based, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword Buffalo sauce, cauliflower, celery, chickpeas, garlic, paprika, parsley, potatoes, shallots, tomatoes
Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 35 minutes
Servings 4


  • 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


  • 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.


  • 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!