Buffalo Chickpea Vegan Stuffed Potatoes

Directions

1. 1
   Preheat the oven to 400°.
2. 2
   Scrub the potatoes and poke a few holes in each with a knife.
3. 3
   Place the potatoes into the oven, directly on the rack, and bake them until they are easily pierced with a knife, about 1 hour.
4. 4
   When potatoes have about 5 or 10 minutes left of cook time, melt the butter in a medium skillet over medium-high heat.
5. 5
   Add the carrot and celery. Cook the veggies, stirring frequently, until they become tender-crisp, about 4 minutes.
6. 6
   Add the chickpeas, hot sauce, and maple syrup. Stir well and bring the sauce to a simmer. Cook everything for about 3 minutes more, until the sauce has thickened a bit.
7. 7
   Remove the skillet from heat and season the chickpea mixture with salt and pepper to taste.
8. 8
   Cut a slit down the length of each potato and carefully open them.
9. 9
   Stuff each potato with the chickpea mixture. Top with vegan ranch and chives.
10. 10
    Serve with extra butter and hot sauce, if desired.