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.

PISTACHIO GUACAMOLE

SERVES 4 PORTIONS

2 avocados

1/2 cup shelled pistachios, plus extra for garnish

2 tbsp. lemon juice

2 tbsp. water

1 garlic clove, minced

3/4 tsp. sea salt

Freshly ground black pepper

1 cup cherry tomatoes, quartered 1 bunch (about 6) scallions, white and light green parts thinly sliced

Crushed red pepper for serving

Chips for serving

NUTRITIONAL VALUES

Calories: 303kcal
Fat: 26g (5.4g S.Fat)
Carbs: 18.1g
Protein: 4.8g
Sugar: 2.9g
Sodium: 442mg

METHOD

In a food processor, combine one avocado, pistachios, lemon juice, water, garlic, and salt. Season liberally with pepper and blend until smooth. Transfer to a large mixing bowl and mash in the remaining avocado until it has a chunky texture. Mix in the tomatoes and scallions.

Season with salt and pepper to taste. Top with pistachios and red pepper flakes.