Recipe for two baked potatoes:
2 big potatoes (about 200 g each)
2 pinch of coarse seasalt
1/2 clove of garlic, pressed
10 cherry tomatoes
70 g (plantbased) yoghurt
2 tsp. lemon juice
1 pinch of Piment d’Espelette (or chili flakes)
Preheat the oven to 200 °C upper and bottom heat.
Wash the potatoes and put each of some on a piece of tinfoil and sprinkle seasalt on top. Close the tinfoil and put the potatoes on a baking plate covered with baking paper. Put the baking plate on the middle rail and bake them for an hour.
For the avocado tomato salsa take the pulp of the avocado and squash it together with the pressed garlic clove and purée it. Mix in the yoghurt and lemon juice. Season with the piment d’espelette and salt. Take seven of the cherry tomatoes and quarter them. Put them to the avocado.
Cut the rest of the cherry tomatoes in quarters. Take the baked potatoes out of the oven and cut them in the middle, squash them a little. Put the avocado tomato salsa on top. Serve with some quarters of cherry tomatoes and a very little bit of piment d’espelette on top.
Enjoy – Bon appétit! ❤