Baked jacket potato nachos
Prep 20 mins | Cook 1hr + standing time | Serves 4
4 x 220g Sebago or Pontiac potatoes
1 medium ripe avocado
1 tsp lemon juice
125g cherry tomatoes, quartered
1⁄3 cup reduced fat sour cream
75 g packet corn chips, to serve
STEP 1 Preheat oven to 180°C/160°C fan-forced. Wash potatoes and pat dry. Using a fork, pierce each potato all over 8-10 times. Wrap each potato in foil and place onto a baking tray. Bake for 1 hour or until just tender when tested with a skewer. Remove from oven, open foil and set aside to cool slightly.
STEP 2 Peel and deseed avocado, place in a bowl and roughly mash using a fork. Add lemon juice and mash until smooth. Stir through tomatoes and season with salt and pepper to taste. Set aside.
STEP 3 Cut a cross into the top of each potato. Gently squeeze potatoes to open. Top each with sour cream and avocado mixture. Serve with corn chips.
Good for you ... Pontiac Potatoes
A source of vitamin C, a vitamin that contributes to the normal structure and function of blood vessels throughout the body.
A source of dietary fibre, especially if the skin is left on. Dietary fibre contributes to normal laxation. The skin of potatoes also helps retain vitamins during cooking.
Provides potassium which may help balance sodium from salty foods.