Home » Baked potatoes with salsa

Baked potatoes with salsa

by Christina Julia

Baked potatoes with salsa

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


  • 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


  • 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

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