Avocado-stuffed baked potatoes
Serves: Serves 4 as a lunch or 2 as a main
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Avocado-stuffed baked potatoes
Serves: Serves 4 as a lunch or 2 as a main
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
606Kcal
Fat
25gr
Saturates
10gr
Carbs
79gr
Sugars
6gr
Fibre
12gr
Protein
11gr
Salt
0.1gr
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).
See more of Thane Prince’s recipes
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).
See more of Thane Prince’s recipes
Ingredients
- 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
Step by step
- Bake the potatoes in a hot oven (200°C, fan 180°C, gas 6) until tender, about 1½ hours.
- Remove from the oven and leave to cool for about 10 minutes, then transfer them to a board and cut in half lengthways.
- Scoop 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.
- Halve 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.
- Scatter over your chosen toppings, such as grated cheese, crisp bacon bits or toasted seeds and put under the grill until golden, about 5 minutes. Serve straightaway.
