– 2 ripe avocados
– 1/2 red onion
– 3 cloves of garlic
– 1/2 medium-sized tomato
– 2 tablespoons olive oil
– A handful of fresh cilantro or parsley
– Juice from 1/2 lime
– Chili pepper (to taste)
– Salt and pepper to taste
– About 1 kg of potatoes
– Olive oil or Oil from Sun-Dried Tomato with Herb OLE!
– Spices: dried or fresh thyme, sweet paprika, salt, pepper
– 1/3 jar of Sun-Dried Tomatoes in strips with Black Olives and Herbs in Oil OLE!
Scoop out the avocado flesh into a bowl. Add lime juice to prevent browning and mash it with a fork. Squeeze garlic through a garlic press and add to the avocado. Add olive oil, salt, and pepper, and mix until smooth. Finely chop the onion, cilantro/parsley, and tomato. Optionally, add chopped chili pepper for some heat. Mix everything together, adjust salt and pepper to taste, and refrigerate.
Baked Potato Boats:
Peel (optional) and thoroughly wash the potatoes. Depending on their size, cut them in half or quarters. Soak them in cold water with a teaspoon of salt for about 20 minutes to remove excess starch and achieve crispiness. Boil the potatoes for about 10 minutes until al dente. Preheat the oven to 200°C (392°F). Transfer the potatoes to a larger bowl. Add sun-dried tomatoes, olive oil, olives, salt, pepper, and thyme. Gently mix. Bake the potatoes in the preheated oven for about 20 minutes or until golden brown. Serve the baked potato boats with the prepared guacamole.