Jacket Potato With Salsa And Avocado
When many of us think of winter, we think of stews and jacket potatoes. When it comes to jackets, the subject of how to prepare them is hotly debated; however, I like to prepare them in a simple way that leaves the skin easily edible.
Ingredients for the topping:
A potato weighing about 320 g will take about 50 minutes on 200 degrees in a preheated oven. I like to wrap them up in tin foil in order to keep the skin soft and easy to eat. The inside will be soft and fluffy. Once out of the oven, cut the potato open and give a squeeze to puff that potato up. Add some vegan butter. This is so easy. Just add 2 tablespoons of Salsa to your jacket. Now you have to decide if you want to mash the avocado or slice it.
You can serve this with salad or veg.
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