Ingredients
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For the Potatoes
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6 medium, fast-cooking Potatoes
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3 tbsp Olive Oil
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1 tsp Salt
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For the Guacamole
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1 Red Chillies
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1 Avocado
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4 tsp Lime Juice
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½ tsp Salt
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Extras
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3 tbsp chopped Coriander
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2 Lime
Directions
Steps
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1
Done
|
Boil the potatoes in their jackets and leave them to cool. Halve them and scoop out the flesh, leaving 5 mm over the skin. Set aside the potato flesh. |
|
2
Done
|
For the filling, finely chop the chilli. Crush the potato flesh and the avocado with a fork and mix them with the remaining guacamole ingredients. |
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3
Done
|
Brush the potato skins with the olive oil and grill them on their cut side over a high heat for 3–4 minutes. Turn them over, fill them with the potato guacamole, and finish cooking for another 3 minutes with the lid closed. |
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4
Done
|
Top with chopped coriander and serve with lime wedges. |
