Family and Kids

Potato Skins with Homemade Guacamole

cook 30 mins
  • 6 baking potatoes, washed
  • 4 tablespoons olive oil
  • 1 teaspoon Cajun spice
  • 1 avocado, halved, peeled and stoned
  • finely grated rind and juice of 1/2 lemon
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoons finely chopped coriander
  • pepper
  • Prick the potatoes all over and cook for 10 minutes in a microwave on full power. Remove from the microwave, cut each in half and scoop out most of the potato, leaving a 1 cm (1/2 inch) border of potato next to the skin. Discard the potato (or keep for mashed potato for another recipe).
  • Cut each half into 2 wedges and place on a baking sheet. Mix the oil with the Cajun spice and brush over the potato skins on both sides. Place on a baking sheet and cook under a preheated grill for 5–7 minutes, then turn the skins over and cook for a further 5–7 minutes until crisp and golden.
  • Meanwhile, mash the avocado with the lemon rind and juice, season with pepper and mix in the chilli sauce and coriander. Transfer to a small serving bowl and put it on a serving platter. Place the hot potato skins on the platter and use them to dip into the guacamole.
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