Guest chef

Thane Prince

Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).

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Avocado-stuffed baked potatoes

  • Serves Serves 4 as a lunch or 2 as a main
  • Prep 15 mins
  • Total time 1 hr 50 mins, plus cooling
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Avocado-stuffed baked potatoes
Avocado-stuffed baked potatoes

step by step

  • 1Bake the potatoes in a hot oven (200°C, fan 180°C, gas 6) until tender, about 1½ hours.
  • 2Remove from the oven and leave to cool for about 10 minutes, then transfer them to a board and cut in half lengthways.
  • 3Scoop out most of the flesh into a bowl, trying not to tear the skins. Put the potato skin shells on a baking tray. Mash the potato flesh with the soured cream and plenty of salt and pepper. Preheat the grill.
  • 4Halve and stone the avocado, scoop out the flesh then cut into small dice. Fold into the mashed potato with the spring onions, chilli and coriander. Spoon back into the shells.
  • 5Scatter over your chosen toppings and put under the grill until golden, about 5 minutes. Serve straightaway.
  • Recipe photograph by Martin Poole

You will need

  • 2 large baking potatoes, about 400g each
  • 100ml soured cream
  • 1 firm but ripe avocado
  • 2 spring onions, finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp chopped coriander leaves
  • toppings of your choice, such as grated cheese, crisp bacon bits or toasted seeds

+ Nutritional Information