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Recipes
Recipes
10 recipes for under $10
Tips and Tricks
Health
Magazine
Roogenic Competition
Seed for Schools
Resources
WA Potatoes
Varieties
Growers & Growing Regions
Potato Growers Association
Potato Hub
Contact
Crispy Baked Potatoes with Avocado and Tomato Salsa
Cooking Time
20 minutes
Serves
2
INGREDIENTS
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
PERFECT WITH
Red Potatoes
ALSO GREAT WITH
Blue Potatoes
INSTRUCTIONS
Preheat oven to 200 degrees.
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).
Lightly spray potatoes with olive oil and sprinkle on salt flakes.
Place potatoes on oven rack and bake until tender
Place tomato, avocado, shallots, chili, lime juice and coriander in a bowl. Mix and season with salt and pepper to taste.
Remove baked potatoes from oven and with a sharp knife slit across the top.
With thumbs and forefingers push potato towards the center and top with salsa.