These grilled potato skins are basically crispy barbecued finger food. Perfect as hors d’oeuvres or as a starter served with our craft beer and vegetable chili.
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.