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Ingredients |
2 baked potatoes
2 tbsp olive oil
Coarse sea salt
For the Guacamole:
1 large, ripe avocado, halved and stoned
1 garlic clove, crushed
1 red chili, seeded and chopped
2 tbsp chopped cilantro
Juice of 1 lime
Salt and ground black pepper
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Method:
1. Bake the potatoes. Raise the oven temperature
to 425 F. Halve the potatoes and scoop out the flesh to leave a 1/4 inch
thick shell. Cut each half into 4 strips, place in a bowl and toss with
the oil. |
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2. Arrange the strips, skin-side down, on a sturdy
baking sheet. Sprinkle with coarse sea salt and bake for 20 minutes or
until the strips are crisp and golden brown. 3.
Make the guacamole: place the avocado flesh in a bowl and mash with a fork
until fairly smooth.
4. Stir in the garlic, chili, and cilantro.
Add lime juice and salt and pepper to taste. Transfer to a bowl and serve
with the crispy skins. |
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