Jacqueline
Potato
Skins
with
Guacamole
-
serves
2
Preparation
-
15
minutes,
Cooking
time
-
20
minutes
2
baked
potatoes
2
tbsp
olive
oil
coarse
sea
salt
For
the
Guacamole:
1
large,
ripe
avocado,
halved
and
stoned
1
garlic
clove,
crushed
1
red
chili,
seeded
and
chopped
2
tbsp
chopped
cilantro
juice
of
1
lime
salt
and
ground
black
pepper
Bake
the
potatoes.
Raise
the
oven
temperature
to
425
F.
Halve
the
potatoes
and
scoop
out
the
flesh
to
leave
a
1/4
inch
thick
shell.
Cut
each
half
into
4
strips,
place
in
a
bowl
and
toss
with
the
oil.
Arrange
the
strips,
skin-side
down,
on
a
sturdy
baking
sheet.
Sprinkle
with
coarse
sea
salt
and
bake
for
20
minutes
or
until
the
strips
are
crisp
and
golden
brown.
Make
the
guacamole:
place
the
avocado
flesh
in
a
bowl
and
mash
with
a
fork
until
fairly
smooth.
Stir
in
the
garlic,
chili,
and
cilantro.
Add
lime
juice
and
salt
and
pepper
to
taste.
Transfer
to
a
bowl
and
serve
with
the
crispy
skins.
Submitted By (Miki)
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