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Jacqueline Potato Skins with Guacamole
Jacqueline Potato Skins with Guacamole
Ingredients| 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 |
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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.
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