Ingredients:
2 baked potatoes
2 tablespoons olive oil
sea salt
1 large ripe avocados, halved and stoned
1 clove garlic, crushed
1 red chilies, seeded and chopped
2 tablespoons chopped cilantro
1 limes, juice of
salt & fresh ground pepper
Directions:
Bake the potatoes.
Raise the oven temperature to 425 degrees.
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.
Servings: 2
Time preparation: 15 min.
Time total: 35 min.