Recipe for...Jacqueline Potato Skins with Guacamole


Recipe for... potato recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Jacqueline Potato Skins with Guacamole This recipe is rated : 1 Recipe Ingredients Preparation - 15 minutes, cooking time - 20 minutes 2 baked potatoes 2 tbsp olive oil Coarse sea salt For the Guacamole: 1 large, ripe avocado, halved and stoned 1 garlic clove, crushed 1 red chili, seeded and chopped 2 tbsp chopped cilantro Juice of 1 lime Salt and ground black pepper Cooking Procedures Bake the potatoes. Raise the oven temperature to 425 F. Halve the potatoes and scoop out the flesh to leave a 1/4 inch thick shell. Cut each half into 4 strips, place in a bowl and toss with the oil. Arrange the strips, skin-side down, on a sturdy baking sheet. Sprinkle with coarse sea salt and bake for 20 minutes or until the strips are crisp and golden brown. Make the guacamole: place the avocado flesh in a bowl and mash with a fork until fairly smooth. Stir in the garlic, chili, and cilantro. Add lime juice and salt and pepper to taste. Transfer to a bowl and serve with the crispy skins.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: flours are lacking in gluten and vary in weight and in the amount of moisture absorbed, they can, with a little care, be used in the place of wheat or rye in breads as well as in other .foods. The only real difficulty in the use of conservation flours in the place of all of the wheat or rye is the problem of making the mixture light in spite of the lack of gluten. This deficiency may be partially made good by the use of eggs. 96 CONSERVATION RECIPES BREADS Some cooks soak or scald the
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