Tomato and Avocado Potato Skins
This is Flo. She is the best dog. She causes no trouble. Her brown eyes see my soul – she is so empathetic. She knows every feeling I’m experiencing. Sometimes I wonder if I chose this good of a dog or raised this good of a dog.
She’s getting pretty old. I’m not sure exactly how old she is since she was full grown when I grabbed her from the city shelter. More than once I’ve felt genuinely sorry for the family that must have lost her. Her file said she was found on Highway 267 in South Carolina. She was lethargic when we picked her out – heartworms draining her energy. We treated her and she hasn’t really perked up. She just goes with the flow (which is how she got her name). As much as I hate to say it, I think I just picked a good one.
I picked this little monster, too. He was running around on the bad side of town, covered in fleas and ticks, lymph nodes so full of infection it felt like they would burst any minute. He’s a trouble maker, can you tell? This guy requires some assembly, unlike his big sister Flo. We’re trying to raise a good one.
This meal has sort of the same essential question. Is it the ingredients or the recipe?
If you don’t have garden fresh, warm from the sun tomatoes, I’m not sure I’d bother.
If your avocado is not perfectly ripe, yielding to your thumb when you press it, don’t bother. Yep. It is the combination of the ingredients that makes this meal shine. It is healthy and fresh. We had it twice in two days.
I used palm sized Yukon golds and I highly recommend that variety. They have a great buttery flavor and were easy to work with.
Tomato Avocado Stuffed Potato Skins (adapted from Vegetarian Times)
5 medium Yukon Gold potatoes
salt and pepper
1 T olive oil
1 very large tomato, diced
1 ripe avocado, diced
2 Tablespoons finely chopped onion
1 T lemon juice or lime juice
2 lightly packed Tablespoons chopped cilantro
- Preheat oven to 400 degrees. Coat washed potatoes with olive oil, salt, and pepper. Using a fork, prick holes all over potatoes. Lay flat on a baking dish. Bake 40 minutes or until fully cooked. Let stand until cool enough to handle. Leave oven on.
- Slice potatoes lengthwise and using a spoon carefully scoop out potato making a shell. Leave about 1/4″ of potato all around. Reserve scooped out potato for another use.
- Combine diced tomato, avocado, onion, and lemon/lime juice while potatoes bake.
- Return scooped out potatoes to the baking sheet, cut side up. Place in oven for 15 minutes or until lightly browned on top. Add cheddar cheese as desired near the end of the second baking and allow to melt.
- Top each potato boat with tomato avocado salsa and serve warm or at room temperature.