Serve up this simple and tasty potato recipe.
INGREDIENTS:
- 4 whole potatoes
- Olive oil
- Pinch salt
RICOTTA, TOMATO & TUNA:
- 100 grams ricotta cheese
- 1 tablespoon chives, chopped finely
- ½ punnet, perino tomatoes, cut into quarters
- 1 tablespoon shaved parmesan cheese
PUMPKIN AND AVOCADO DIP:
- 1 cup roasted pumpkin
- 1 tablespoon tahini
- ½ tablespoon lemon juice
- Salt and pepper, to taste
- ½ avocado diced
OTHER TOPPINGS TO USE:
- Rocket, torn
- Grated carrot
METHOD:
- Preheat oven to 200C.
- Pierce each potato over with a fork, rub with olive oil and pinch of salt and place on a baking tray in the oven for 40-60mins or until tender.
- Take out of the oven, cut a deep cross in the top of each potato. Squeeze base to open the top slightly.
- TOPPINGS:
- Ricotta, tomato and parmesan
- Combine ricotta, tomato, shaved parmesan and chives in a bowl. Spoon into a warm potato.
PUMPKIN AND AVOCADO DIP:
- To make the dip, combine all of the ingredients into a food processor and blend until smooth. Spoon pumpkin avocado dip into warm potato.
HEALTH TIP:
Avocadoes are a good source of vitamin E, a fat-soluble antioxidant and vitamin which protects cells from free radical damage.
