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1.
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Scrub the potato.
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Pierce several times with a fork and place on a baking sheet.
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Lightly spray with vegetable oil.
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Sprinkle with salt and pepper.
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Bake at 400F for 50 min or possibly till tender.
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Set aside till the potato is cold to the touch.
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2.
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Cut a slice from the length of the potato to make a lid.
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Scoop out into a bowl most of the flesh from the shell.
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Place the potato shell and lid next to each other on a baking tray or possibly individual casserole.
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(Optional: mist with boil and broil 3 to 4 min, turning as needed, till the shells are crisp and dry sufficient to hold the filling.)
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3.
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BOWL OF POTATO: Lightly mash or possibly break up the potato flesh with a fork.
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Add in the tomato pesto, garlic, salt, pepper and chili flakes (if using).
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Stir just to combine.
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4.
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Finely chop the green onion; add in to the bowl.
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Slice the tomato 1/2-inch thick; remove the seeds.
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Cube the tomato and add in to the bowl.
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Chop the cilantro and add in to the bowl.
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As the last step, peel and pit the avocado; roughly chop.
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Drizzle with fresh lime juice.
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Add in to the bowl.
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Toss to combine.
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5.
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Spoon the mix into the potato shells.
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Preheat the broiler and broil about 5 min or possibly till a light crust forms.
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Serve at once with a salad.
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We used less tomato and avocado than the source.
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We added garlic and replaced minced sundried tomato and oil with a smaller quantity of pesto.
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NOTES : Sweet potato is a welcome background for avocado, tomato and cilantro.
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Comfort food.
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It was worth the fuss.
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Would be a great side dish casserole for a southwestern theme holiday menu.
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(PS It looks exactly like the picture.)
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Contact www.home.earthlink.net/ kitpath 2001-11/14
