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Hummus Loaded Red Potatoes

May 13, 2016

This is a sponsored post by Sabra Hummus.  All opinions are my own.  Thank you for supporting the brands that make this site possible.

Hummus Stuffed Potatoes

Today is Friday the 13th and the luckiest day of the year.  It’s National Hummus Day!  We are happy and in full celebration mode with these two-bite sized hummus loaded red potatoes.

My family and I love Sabra Hummus. We add it to just about anything and once in a while, we enjoy it as an unofficial meal.  It’s nice to take a break from the kitchen once in a while and enjoy a great snack without the guilt.

Hummus Stuffed Potatoes

Besides enjoying it right out of the package with tortilla chips, carrot sticks or as a spread on pita bread, I like to find other ways to create a great snack or full-on meal. For a casual night in or a fancy get-together, these loaded red potatoes are full of flavor and very easy to whip up in just a few minutes.  So perfect for impromptu entertaining.

I kept this version vegetarian style.  But, by all means, use pork chorizo, fajita steak or shredded chicken if you’d like a heartier version.  The dollop of Greek yogurt is also a great substitute for sour cream without compromising taste.  See, this is completely guilt free.

Sabra product

Celebrate National Day every day!  To help you celebrate, the kind folks at Sabra are providing money saving printable coupons towards your next purchase. Need recipe ideas?  Visit or follow them along on Facebook, Instagram or Twitter.

Stuffed hummus potatoes

Hummus Loaded Potatoes

Hummus Loaded Red Potatoes


  • 10 (2-inch) red potatoes, scrubbed, rinsed and pat dried
  • 1 tablespoon grape seed oil
  • 1 tablespoon sea salt
  • 10 tablespoons Sabra Hummus (your favorite variety)
  • 10 teaspoon plain greek yogurt
  • 5 teaspoons cooked soy chorizo
  • 10 teaspoons Mexican blend cheese, shredded
  • 5 chives, finely chopped


  1. Preheat oven to 375° F.
  2. Slice off a small piece from one side of each red potato to create a flat base.
  3. Combine oil and salt in a large bowl. Add potatoes and toss until evenly covered.
  4. Arrange potatoes, cut side down, on a baking sheet. Bake for 25 minutes, or until soft. Cool for 5-10 minutes.
  5. Slice top off each potato. Using a melon baller or a small spoon, scoop out 1 tablespoon of flesh.
  6. Fill each potato with 1 tablespoon hummus. Top with 1 teaspoon yogurt, 1/2 teaspoon soy chorizo, 1 teaspoon cheese and a sprinkle of chives.