When I don't feel like cooking, this recipe comes in handy. It's easy and all you really need to do is to chop the veggies for the Pico De Gallo. The potatoes come out with really nice crispy skins that are absolutely delicious. Make sure you eat the skins as they provide the most nutrients!
- 4 Russet potatoes
- olive oil
- salt
- 2 large tomatoes, seeded and finely chopped
- 2 jalapenos, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 1/2 red or white onion, finely chopped
- 7 green onions, finely chopped
- 2 cloves garlic, minced
- juice of 2-3 limes
- vegan butter (or usual butter)
- 3 avocados, cut into small pieces
Preheat the oven to 350F. If you want your potatoes to have wonderful crisp skin, don't ever wrap them in aluminium foil. We'll bake our potatoes simply on the oven rack with no foil. Rub the potatoes with olive oil. Sprinkle them with salt. The coarse salt works the best. Poke the potatoes with a fork about 6 times each to allow the steam to escape. The unpoked potato may also explode in your oven :) so make sure you don't forget this step. Bake the potatoes for 1 hour at 350F or until tender when pierced with a fork.
Pico De Gallo
In a medium bowl combine tomatoes, jalapenos, cilantro, red or white onions, green onions, garlic, and lime juice. Mix well and set aside. For the best results, I recommend making Pico de Gallo a few hours ahead of time and keeping it in the fridge. This will allow the beautiful tastes to blend.
Spread a little bit of butter on each potato. Serve with the fresh pico do gallo and pieces of avocado.
Provecho!
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