Avocado Dip with Spicy Potato Skins

Avocado Dip with Spicy Potato Skins

Ingredients:
4 large baking potatoes, scrubbed
3 tbsp olive oil
1 garlic clove, crushed
1/4 tsp paprika
1/2 tsp dried red pepper flakes (optional)
2 ripe avocados, pitted and peeled
juice of 1/2 lemon
5 1/2 ounces soft goat cheese
sea salt and pepper

Directions:
Preheat the oven to 375. Rub the potatoes with 1 tbsp of the oil, place on baking shett, and bake in the preheated oven for 1 -1 1/2 hours until the flesh is soft.
2. Remove the potatoes from the oven, cut in half lengthwise, and carefully scoop out the lesh into a bowl, but leave a generous 1/2 inch of the potato on the skins. Set aside the potato flesh for the dip.
3. Cut the skins into wedges. Put the remaining oil in a large bowl with the garlic, paprika, and red pepper flakes and mix until combined. Season sparingly with salt and pepper.
4. Toss the potato wedges in the spicy oil, spread out on the baking sheet, and bake in the oven for 20 minutes until the skins are brown and crisp.
5. Meanwhile, to make the dip, in a separate bowl mash the avocado with the lemon juice, then mash in the cheese and potato flesh until well combined and smooth.

Serve the spicy skins warm, piled up, with little pots of the dip.

This was fantastic and everyone cleaned their plates!!
I got this recipe from Healthy Cooking for your Kids page 71

Alex loved the potato and dip so much he allowed me a picture of him smiling... which is rare!