Fiesta potatoes

Name: Fiesta potatoes
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 12 small unpeeled potatoes, preferably Yukon Gold; 2 plum tomatoes; 1 small yellow bell pepper; 1 small ripe avocado; 2 green onions; 1/4 cup freshly squeezed lime juice, from 2 limes; 2 tbsp olive oil; 1 tsp salt; freshly ground black pepper; 1/4 cup sour cream, optional

Prep Time15 min
Total Time15 min
Makes12 small potatoes, for 6 servings

*PLUS Baking Time: 40 minutes

By Chatelaine

Ingredients

12 small unpeeled potatoes, preferably Yukon Gold
2 plum tomatoes
1 small yellow bell pepper
1 small ripe avocado
2 green onions
1/4 cup freshly squeezed lime juice, from 2 limes
2 tbsp olive oil
1 tsp salt
freshly ground black pepper
1/4 cup sour cream, optional

Instructions

Preheat oven to 400F (200C). Cut any dark spots from potatoes. Prick potatoes in a few places, then place on a baking sheet. Bake in centre of 400F (200C) oven until fork-tender, 40 to 45 minutes.
Meanwhile, slice tomatoes in half. Squeeze out and discard seeds, then finely chop. Place in a medium-size bowl. Core and seed pepper. Finely chop. Slice avocado in half. Discard pit, then peel. Chop into 1/2-inch (1-cm) pieces. Thinly slice onions. Add all to tomatoes. Drizzle lime juice and oil overtop. Sprinkle with salt and pepper. Gently stir to evenly coat.
Remove potatoes from oven. Cut a deep X in centre of each. Gently squeeze bottom of potato until top pops open. Or just slice potato in half. Spoon about 2 teaspoons (10 mL) sour cream overtop each potato, then top with spoonfuls of salsa. Great with grilled chicken or steak.

Nutrition (per serving)

Calories 154, Protein 2.8g, Carbohydrates 28g, Fat 4.3g, Fibre 3g, Sodium 202mg.

Let side dishes shine this barbecue season. Load up everyday baked potatoes with a colourful salsa made from tomato, yellow pepper and avocado. For a smaller gathering, cook fewer potatoes and serve any leftover salsa with tortilla chips or toss into green salads for extra zing.

Speedy spuds

If you're in a rush, prick whole potatoes with a fork, then microwave on medium-high, turning halfway through, until fork-tender, 20 to 25 minutes. Continue with recipe as above.

FILED UNDER:

Dinner barbecue Vegetarian Mexican side dishes Canada Day bake

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