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  • Recipe Room  »  Salt-baked potatoes with guacamole



    • 8 medium-sized baking potatoes
    • Sea salt
    • A dollop of butter
    • 4 spring onions, finely chopped


    • ¼ cup finely chopped red onion
    • 2 small ripe tomatoes, seeded and finely chopped
    • ¼ cup finely chopped fresh mint
    • 1-2 small red or green chillies, very finely chopped
    • 4 ripe avocadoes
    • 2 – 3 tablespoons fresh lime juice
    • A dash of Tabasco sauce
    • Sea salt, to taste
    • Very finely slivered tomato and red onion, herb sprigs (oregano or mint are really nice), to garnish

    Salt-baked potatoes with guacamole


    These simply-cooked potatoes have become my summer holiday staple as they need little effort to make and taste terrific. We usually round the meal out with a simple green or tomato salad, and cob or two of sweet corn. 


    Preheat your oven to 200C. Line a baking tray with baking paper and set it aside.

    Scrub the potatoes well and shake off the excess water. (Don’t dry them, though; as they need to be damp.)  Prick each one a few times with a fine skewer. Pour some sea salt into a shallow bowl and roll each potato firmly in it, to coat them finely. (The salt won’t stick all over, but don’t worry, just pat it on as best you can.)  Sit the potatoes in the prepared tray, then pop it in the oven. Bake them for about 1 hour, or until they’re tender when pierced with a fine skewer.

    While the potatoes are baking, start preparing the guacamole. Mix the onion, tomato, mint and chilli in a bowl and set it aside.

    When the potatoes are ready, take them out of the oven. Using a tea towel to protect your hand, slice a lid off each one,  then use a teaspoon to carefully scoop out the flesh from the potatoes into a large bowl, leaving a shell about 6mm thick. Keeping the lids and shells apart, put them all back onto the baking tray.

    Mash the potato flesh with a big dollop of butter, then stir in the spring onions. Cover the bowl loosely to keep the mixture warm.

    To finish the guacamole, halve the avocados, scoop out the flesh into a bowl and mash it coarsely. Then stir in the tomato mixture, along with the lime juice, a dash of Tabasco sauce and some salt. It’s a good idea to taste the guacamole now and adjust the flavours to suit you – I often add a bit more lime and salt.

    Stir some of the guacamole into the mashed potato mixture, then pile this back into the potato shells. Leaving the lids off for the time being, return the potatoes to the oven for 10 minutes to heat through.

    When they’re ready, take them out and spoon a bit more guacamole on top, then sprinkle it with the tomato and onion slivers. Sit the lids back on top at a jaunty angle and finish off with herb sprigs. Makes 8 potatoes.

    Submitted by
    Belinda Jeffery

    Tips and Tricks

    • Stop leftover cut avocado going brown by sprinkling with lemon juice and wrapping tightly to store in the fridge for 1-2 days.

    • Potatoes do best stored in a dark cool environment. Keep them out of the fridge and out of sunlight if you can – this will help prevent sprouting and shrivelling. The back of a cupboard or the bottom of a pantry are ideal.

    • Choose bright, firm flesh tomatoes – they should give a little when squeezed but not feel soft. Try to buy tomatoes that have been stored at room temperature as these will have a stronger flavour and will be slower to break down than those stored in the fridge.

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