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Elda Avila

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Recipe of Stuffed Potatoes of Tomato and Avocado
Recipe

Stuffed Potatoes of Tomato and Avocado

45 mins
Low
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These chips stuffed with tomato and avocado are a rich and healthy snack, very tasty in summer.
Learn more about Elda Avila

Ingredients

10 portions
  • 10 small potatoes, new 4 cms long
  • 2 tablespoons olive oil
  • 1/2 teaspoons sea ​​salt
  • 1/4 teaspoons ground pepper
  • 2 avocados, peeled and diced
  • 2 tablespoons lemon juice
  • 2 tomatoes, in squares
  • sea ​​salt, and pepper
  • 1/2 teaspoons cumin
  • 2 tablespoons fresh coriander, chopped
  • 1/2 tablespoons red onion, very finely chopped

Preparation

Preheat oven to 375ºF. In a large bowl stir potatoes, oil, salt and pepper, stir and put on a baking sheet and bake 45 minutes, remove from the oven and cool a little. Cut them in half and empty them with a spoon and put them upside down on the tray and bake again so that the edges are crispy for 10 minutes. That potato that you took out can be used in another recipe.
While making a sauce with tomatoes, cilantro, avocado, lemon, cumin, salt and pepper. Fill the chips with this sauce, arrange in a platter and serve immediately.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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Ratings (1)
JOCELINE PAOLA ORTEGA JIMENEZ
31/07/2019 10:56:34
Deliciosaaa

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