Baked potato veggie pirate with avocado cream

PREP TIME
1 2 mins

COOK TIME
13 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash 8 large potatoes (approx. 250 g each; see below) thoroughly, brush them off if necessary and pat them dry. Coat a baking tray with oil. Spread the potatoes on top, sprinkle approx. 1 tbsp. coarse sea salt over them. Bake in a hot oven for about 1 1⁄2 hours. Take out baked potatoes and break them open. Fill directly with the desired filling or serve the filling with it.

2. 2

   Cut 2 avocados in half, remove seeds, remove flesh from skin with a tablespoon. Mash with a fork, stirring in the juice from 1⁄2 lemon and 100 g sour cream. Season with salt and pepper. Wash and quarter 3 tomatoes. Remove the seeds. Cut the flesh into small cubes. Wash 4 stems of coriander, shake dry and pluck leaves.

3. 3

   Fill the avocado cream, tomato cubes and coriander into the broken potatoes. Sprinkle 4 tbsp. roasted onions on top. Sprinkle with 2 tbsp. Sriracha (hot chili sauce, see page 27).