These grilled potato skins with guacamole are basically crispy barbecued finger food. Perfect as hors d’oeuvres or as a starter served with craft beer and vegetable chili. Once you try them you might become addicted!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course, Side Dish
Cuisine: American
Servings: 4
Calories: 425kcal
Author: Nadine Horn & Yörg Mayer
Ingredients
For the potatoes
6mediumpotatoeschoose a fast-cooking variety
3tablespoonsolive oil
1teaspoonsaltto taste
For the guacamole
1red chili pepper
1avocado
4teaspoonslime juice
½teaspoonsaltto taste
Extras
3tablespoonschopped coriander leaves
Instructions
Boil the potatoes in their jackets and leave them to cool. Halve them and scoop out the flesh, leaving 5 mm over the skin. Set aside the potato flesh.
For the filling, finely chop the chili. Crush the potato flesh and the avocado with a fork and mix them with the remaining guacamole ingredients.
Brush the potato skins with the olive oil and grill them on their cut side over high heat for 3-4 minutes. Turn them over, fill them with the potato guacamole, and finish cooking for another 3 minutes with the lid closed.
Top with chopped coriander and serve with lime wedges.