Ingredients for 4
- 4 medium potatoes
- 1 tbsp oil
- 100 g Philadelphia Light
- 1 ripe avocado, peeled and mashed
- 1 tomato, skinned, de-seeded and chopped
- 0.25 tsp dried chilli flakes
- 1 tsp grated lime rind
- 2 tsp lime juice
- black pepper to taste
Instructions
- Wash and prick the potatoes and cook in the microwave for 8-10 minutes or until soft (test with a knife to check that they are cooked all the way through). Cut into quarters (lengthways) and scrape out the potato, leaving just a little on the skins. Brush lightly with oil.
- Grill the skins on both sides until golden brown and crisp. Mix the Philadelphia with the avocado, tomato, chilli, lime and pepper and serve the skins loaded with the guacamole.
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