Monday, June 4, 2012

Mini Potato Skins Stuffed with Avocado Salsa

After a long day of meetings at the office, I have to admit I did not feel like cooking when I got home.  I was so tempted to tell Will just to order take-out.  Needless to say, I sucked it up and got busy in the kitchen.  Will turned on Pandora and joined me for our traditional nightly dinner preparation!  Ahh, see!  This is so much better than ordering take-out. 

This is what we made (courtesy Chloe's Kitchen cookbook):

10 small new potatoes, red or white
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

3 avocados, pitted, peeled, and diced
2 tablespoons lemon juice
1/4 cup salsa fresca (see recipe below below)
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
black pepper to taste

1 seeded and diced medium tomato
1 tablespoon finely chopped red onion
1 tablespoon finely chopped fresh cilantro

To make the mini potato skins:
Preheat the over to 375 degrees.

In a large bowl, toss potatoes with oil, salt, and pepper.  Spread potatoes on a large baking sheet, and bake for 45 minutes, or until tender.  Remove from oven, and let potatoes rest until they are cool to the touch.  Cut potatoes in half and scoop out the centers with a spoon.  Save the insides for another use, like mashed potatoes.

Turn the over to 400 degrees.  Place the scooped out potato skins cut side up on the large baking sheet and bake for an additional 15 minutes until the edges are crisp.

To make the avocado salsa:
In a medium bowl, using a large spoon, gently mix avocado, lemon juice, salsa fresca, salt, cumin, and a few grinds of pepper.  Adjust seasoning to taste.

To make the salsa fresca:
Mix the tomato, red onion and cilantro together.

To serve:
Stuff each potato skin with a spoonful of avocado salsa.

I halved this recipe since it was just us two.  I also served it with some white rice and black bean soup (topped with leftover avocado salsa).  Delicious and nutritious!

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