Crispy Baked Potatoes with Avocado and Tomato Salsa

Cooking Time 20 minutes

Serves 2


  • Rodeo Potatoes, scrubbed and dried
  • Olive oil spray
  • Salt flakes
  • 3 firm, ripe tomatoes, sinned, de-seeded and finely diced
  • 1 firm, ripe avocado, peeled and finely diced
  • 2 tbs purple shallot, finely diced
  • 1 red chili, de-seeded and finely diced
  • 1 tbs lime juice
  • 2 tbs coriander leaves, chopped

Red Potatoes

Blue Potatoes


  1. Preheat oven to 200 degrees.
  2. Make a few incisions into the potatoes, with the tip of a sharp knife (wrap scrubbed and dried potatoes in foil for a soft skin baked potato).
  3. Lightly spray potatoes with olive oil and sprinkle on salt flakes.
  4. Place potatoes on oven rack and bake until tender
  5. Place tomato, avocado, shallots, chili, lime juice and coriander in a bowl. Mix and season with salt and pepper to taste.
  6. Remove baked potatoes from oven and with a sharp knife slit across the top.
  7. With thumbs and forefingers push potato towards the center and top with salsa.