Twice Baked Potatoes with Buffalo Chickpeas & Cauliflower

1. Preheat the oven to 350°F and arrange two racks in the middle.

2. Place a baking sheet on the lower rack.

3. Prick each scrubbed potato with a fork and brush with grapeseed oil, then sprinkle with salt.

4. Place potatoes directly on the oven rack above the baking sheet and bake until tender and slightly crisp, about 1-1 ½ hours.

5. While potatoes are baking, make the filling by heating grapeseed oil in a braiser pot over medium heat.

6. Sauté shallots until soft, about 4 minutes, then add celery and sauté for 2 more minutes.

7. Add paprika and minced garlic, stirring constantly.

8. Stir in cauliflower florets and chickpeas, then pour vegetable stock and stir again.

9. Add canned crushed tomatoes and Buffalo sauce, seasoning with black pepper, and bring to a boil.

10. Let the mixture simmer, covered, until cauliflower is tender, about 6 minutes, then remove from heat.

11. When potatoes are done and cool enough to handle, cut them in half lengthwise and place on a parchment-lined baking sheet.

12. Scoop out a tablespoon of potato from each half, then lightly mash the inside with a fork and fill with the chickpea mixture.