I've cooked potato skins before, and they were a revelation. Much nicer than the ones you get in Mexican restaurants, because they were much crispier and less soggy and fatty. They make a perfect dip for the guacomole. This was daniel's (my nephew) first try of guacamole, and his response was to say that he was going to try and make this at home as soon as possible - praise indeed!
- Cook 4 baking potatoes for 1 1/2 hours at 200C.
- Meanwhile, stone and peel 2 ripe avocados, put the flesh in a bowl and mash with a fork.
- Dissolve teaspoon salt in juice of a lime and pour it over the avocado flesh.
- Add 2 tablespoons chopped coriander, 2 finely chopped spring onions and 1/2 finely chopped green chilli and mash again until you have a rough lumpy mixture.
- When the potatoes are done, halve them lengthways and scoop out the innards with a spoon, leaving a thin layer.
- Halve them again lengthways so you have long quarters of potato.
- Pour 2 tablespoons olive into a bowl and use to brush the skins lightly on both sides.
- Mix a teaspoon paprika with a teaspoon fine sea salt, and sprinkle over the skin interiors.
- Bake in the oven for another 12-15 mins at 200C.
Nigella suggests a lot more lime, but i cut it down, because it seemed a crazy amount and any more than we had, would have had our tastebuds screaming. We used the scooped out potato as mash potato to have with the dover sole below.
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