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

Procedures :
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.
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Category : Vegeterian

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