Home » Baked potatoes with salsa

Baked potatoes with salsa

by Christina Julia

Baked potatoes with salsa

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

You may also like

Leave a Comment