Crunchy Potato Skin with Avocado Cream


6 medium floury potatoes
4 tablespoons cooking oil
6 rashers smoked streaky bacon
2 small avocado
1 clove garlic, crushed
2-3 teaspoons lemon juice
2-3 teaspoons Greek yogurt
2 drops Tabasco sauce
salt and pepper
fresh herb sprigs, to garnish


  1. Preheat the oven to 200ºC (400ºF).
  2. Scrub potatoes and prick them all over with a fork. Bake in the oven for 1 hour until just tender.
  3. Remove potatoes from the oven and turn up the heat to 220ºC (425ºF).
  4. Pour oil into a shallow roasting dish and put into the oven to heat.
  5. Remove rind from the bacon and grill the bacon until crisp and golden. Drain well.
  6. Remove and stone avocados and mash the flesh with garlic, lemon juice, yogurt, Tabasco sauce and salt and pepper.
  7. Cut potatoes in half lengthways. Using a teaspoon, scoop out most of the potato flesh, leaving a layer next to the skin. (Reserve the potato for making samosas or potato waffles.)
  8. Sprinkle skins with salt and put into the hot oil. Baste with oil, then turn hollow side up and bake in the oven for 25 minutes, basting regularly, until the potatoes are golden and crunchy.
  9. Drain the potatoes on absorbent kitchen paper, then fill the cavities with avocado cream. Cut bacon into small strips and scatter over the potatoes. Garnish with fresh herbs and serve hot.

Makes 4 to 6 servings.

Source: Breakfasts and Brunches