CRISPY POTATO SKINS WITH GUACAMOLE FILLING
SERVES 12 POTATO HALVES
FOR THE POTATOES
6 medium potatoes
3 tbsp. olive oil
1 tsp. salt
FOR THE GUACAMOLE FILLING
1 red chile pepper, stemmed (seeded for less heat)
1 avocado
1 tbsp. plus 1 tsp. lime juice
1/2 tsp. salt
EXTRAS
3 tbsp. chopped cilantro
2 limes, cut into wedges
NUTRITIONAL VALUES
Calories: 146kcal
Fat: 6.9g (1.2g S.Fat)
Carbs: 20.7g
Protein: 2.3g
Sugar: 2.1g
Sodium: 299mg
METHOD
Boil the potatoes in their skins and set aside to cool. Cut them in half and scoop out the flesh, leaving 5 mm on the skin. Set the potato flesh aside.
Finely chop the Chile for the guacamole filling. Cut the avocado in half, remove the pit, and peel it. With a fork, mash the potato flesh and avocado, then combine with the remaining ingredients.
Brush the potato skins with oil and grill them on their cut sides for 3 to 4 minutes over high heat. Turn them over, season with salt, fill with guacamole, and cook for 3 minutes more with the lid closed.
Serve with lime wedges and cilantro on top.
Finely chop the Chile for the guacamole filling. Cut the avocado in half, remove the pit, and peel it. With a fork, mash the potato flesh and avocado, then combine with the remaining ingredients.
Brush the potato skins with oil and grill them on their cut sides for 3 to 4 minutes over high heat. Turn them over, season with salt, fill with guacamole, and cook for 3 minutes more with the lid closed.
Serve with lime wedges and cilantro on top.
