Jacqueline Potato Skins with Guacamole - serves 2
Preparation - 15 minutes, Cooking time - 20 minutes
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
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.
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.
Make the guacamole: place the avocado flesh in a bowl and mash with a fork until fairly smooth.
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.