(as of Mar 15,2023 22:32:19 UTC – Details)
From the Publisher
Sample Recipe: Baked Potatoes with Avocado Pico de Gallo
SERVES 6 • PREP TIME: 5 MINUTES Prepare dinner TIME: 8 Hours
1. Scrub the potatoes comprehensively and dry with paper towels. Pierce every with a fork in several locations. Rub them with olive oil. Wrap each potato tightly in aluminum foil. Put the potatoes in the gradual cooker.
2. Go over and cook on reduced for 8 hrs, or until the potatoes are tender when pierced with a fork. Remove the wrapped potatoes from the gradual cooker, deal with with a towel to preserve heat, and established aside.
3. To prepare the pico de gallo, in a medium bowl, gently stir with each other the onion, tomatoes, cilantro, and avocado. Season with salt and pepper.
4. Unwrap just about every potato and halve lengthwise. Fluff the potato flesh with a fork. Leading each potato with a generous portion of pico de gallo and serve.
Per SERVING Calories: 410 Overall Excess fat: 12g Saturated Body fat: 2g Cholesterol: 0mg Sodium: 50mg Full Carbohydrates: 72g Fiber: 8g Protein: 9g
Components: 6 russet potatoes 2 tablespoons olive oil ⅓ cup finely chopped pink onion 4 Roma tomatoes, finely chopped ⅓ cup chopped new cilantro 1 ripe avocado, peeled, pitted, and finely chopped Salt Freshly floor black pepper
Publisher : Rockridge Press (September 26, 2017)
Language : English
Paperback : 150 web pages
ISBN-10 : 1623159954
ISBN-13 : 978-1623159955
Product Bodyweight : 12.8 ounces
Proportions : 7.5 x .41 x 9.25 inches