Potatoes Stuffed with Pico de Gallo

Name: Potatoes Stuffed with Pico de Gallo
Total time: 6300 s
Yield: Serves 4 servings
Ingredients: 4 large potatoes; 1 onion; 1 clove garlic; 2 tomatoes; as needed Cilantro,; 1 avocado; 2 serrano peppers; Salt, to taste

Braulio @BraulioBoy

Ciudad De México, México

In my effort to reduce animal suffering, I made this recipe using only vegetables that I know you'll love. And since today is Earth Day, what better opportunity to make peace with animals.

Braulio @BraulioBoy

Ciudad De México, México

In my effort to reduce animal suffering, I made this recipe using only vegetables that I know you'll love. And since today is Earth Day, what better opportunity to make peace with animals.

Saved

Ingredients

45 minutes to 1 hour

Serves 4 servings

4large potatoes
1onion
1 clovegarlic
2tomatoes
as neededCilantro,
1avocado
2serrano peppers
Salt, to taste

Saved

Steps

45 minutes to 1 hour

1

Wash all your ingredients. You can bake the potatoes and then scoop them out, but if you don't have a conventional oven, boil the potatoes for 20 minutes and scoop out the centers once cooked.
2

In a skillet, sauté the onion and garlic until both are translucent. Add the potato centers you scooped out from the boiled potatoes.
3

Dice the tomatoes, cilantro, peppers, and avocado separately. These will be part of the filling, to which you'll add the cooked onion, garlic, and potato mixture.
4

Place the empty potato shells in the microwave for 2 minutes with a small piece of butter and a little salt to give them a creamy, savory flavor.
5

Once out of the microwave, fill the potato shells with the pico de gallo and potato mixture. Add salt and pepper to taste, or a squeeze of lime for an amazing burst of flavor.
6

Serve with your favorite side dish. I used some leftover chopped lettuce from another recipe. Enjoy!