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Ingredients
- 4 baking potatoes, about 225g/8oz each
- 1 large avocado
- 1 teaspoon freshly squeezed lemon juice
- 175g/6oz smoked tofu, diced
- 2 garlic cloves, crushed
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 100g/4oz mixed salad leaves
- For the salsa
- 2 tomatoes, diced
- 1 tablespoon chopped fresh coriander leaves
- 1 shallot, finely diced
- 1 fresh green chilli, seeded and diced
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 190°C/375°F/Gas mark 5.
- Scrub the potatoes and prick the skins with a fork. Rub a little salt into
the skins, and put the potatoes on a baking tray. Bake in the oven for
1 hour or until cooked through and the skins are crisp. - Meanwhile, make the salsa just before the end of the potatoes’ cooking
time. Put all the ingredients in a bowl, mix through and season with salt
and pepper. Set aside. - Cut the potatoes in half lengthways, and scoop the flesh into a bowl,
leaving a thin layer of potato inside the shells. - Halve and stone the avocado. Using a spoon, scoop out the avocado
flesh and add to the bowl containing the potato. Stir in the lemon juice
and mash the mixture together with a fork. Mix in the tofu, garlic, onion
and tomato. Spoon the mixture into one half of the potato shells. - Arrange the mixed salad leaves on top of the guacamole mixture, and
place the other half of the potato shell on top. Serve immediately with
the salsa as an accompaniment
