Name: Stuffed Potatoes with Tomato and Avocado
Prep time: 45 min
Yield: 10
Cuisine: Internacional
Ingredients: 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

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.