Baked potatoes with salsa
Ingredients
14
Steps
6
Serves
4
Cook Time
65-70 Min
Ingredients
For the salsa
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Preheat the oven to 190°C/375°F/Gas mark 5.
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Scrub the potatoes and prick the skins with a fork. Rub a little salt into the skins, and put the potatoes on a baking tray. Bake in the oven for 1 hour or until cooked through and the skins are crisp.
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Meanwhile, make the salsa just before the end of the potatoes’ cooking time. Put all the ingredients in a bowl, mix through and season with salt and pepper. Set aside.
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Cut the potatoes in half lengthways, and scoop the flesh into a bowl, leaving a thin layer of potato inside the shells.
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Halve and stone the avocado. Using a spoon, scoop out the avocado flesh and add to the bowl containing the potato. Stir in the lemon juice and mash the mixture together with a fork. Mix in the tofu, garlic, onion and tomato. Spoon the mixture into one half of the potato shells.
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Arrange the mixed salad leaves on top of the guacamole mixture, and place the other half of the potato shell on top. Serve immediately with the salsa as an accompaniment.