Baked potatoes with salsa







Cook Time

65-70 Min


  • 4 baking potatoes, about 225g/8oz each
  • 1 large avocado
  • 1 teaspoon freshly squeezed lemon juice
  • 175g/6oz smoked tofu, diced
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 100g/4oz mixed salad leaves

For the salsa

  • 2 tomatoes, diced
  • 1 tablespoon chopped fresh coriander leaves
  • 1 shallot, finely diced
  • 1 fresh green chilli, seeded and diced
  • 1 tablespoon freshly squeezed lemon juice
  • salt and freshly ground black pepper
  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • 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.
  • 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.
  • Cut the potatoes in half lengthways, and scoop the flesh into a bowl, leaving a thin layer of potato inside the shells.
  • 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.
  • 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.
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