• L U N C H • – Baked potato with avocado, tomato, sweetcorn and mango sa…

• L U N C H • 🥔 🥑 🍅 🌽 🥭

– Baked potato with avocado, tomato, sweetcorn and mango salsa.

A deliciously fresh and healthy lunch or dinner recipe suitable for toddlers, children and adults! Luca’s a huge fan of potatoes, so I’m always trying to find ways to make a potato more interesting. This would also be lovely with some beans mixed in for added protein, (pinto, kidney, black beans etc.)

Ingredients (makes 2 portions)

2 potatoes
2 vine-ripened tomatoes, seeded and chopped
Mango cut into small chunks
125 g can sweetcorn, drained
2 spring onions, chopped
1 tablespoon lime juice
1/4 teaspoon sugar
1 avocado, diced
1/4 cup (15 g) chopped fresh basil leaves
1 tablespoon sour cream, optional (I used greek yoghurt)

Method 👨‍🍳

1. Preheat the oven to hot 210°C (415°F/ Gas 6-7). Pierce the potatoes all over with a fork. Bake directly on the oven rack for 1 hour, or until tender. Leave for about 2 minutes. Cut a cross in the top of each potato and squeeze gently from the base to open (if the potato is still too hot, hold the potato in a clean tea towel).

2. While the potatoes are cooking, put the tomatoes, sweetcorn, spring onions, lime juice and sugar in a bowl and mix well. Add the avocado and basil leaves. Season. Spoon some mixture onto each potato and, if desired, dollop with the sour cream or other alternative.

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