Stuffed Potatoes with Tomato and Avocado

Kiwilimon Avila
These stuffed potatoes with tomato and avocado are a tasty and healthy snack, very flavorful in summer.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 10 small potatoes, new potatoes 4 cm long
  • 2 tablespoons olive oil
  • 1/2 teaspoons sea ​​salt
  • 1/4 teaspoons ground pepper
  • 2 avocados, peeled and diced
  • 2 tablespoons lime juice
  • 2 tomatoes, diced
  • sea ​​salt, and pepper
  • 1/2 teaspoons cumin
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 tablespoons red onion, finely chopped
Preparation
45 mins
0 mins
Low
  • Preheat oven to 375ºF. In a large bowl, stir together potatoes, oil, salt, and pepper, mix and place on a baking sheet and bake for 45 minutes, remove from the oven and let cool slightly. Cut them in half and scoop out the insides with a spoon, placing them upside down on the baking sheet and bake again until the edges are crispy for 10 minutes. The potato flesh you removed can be used in another recipe.
  • Meanwhile, make a sauce with the tomatoes, cilantro, avocado, lime, cumin, salt, and pepper. Fill the potatoes with this sauce, arrange on a platter, and serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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