Boston Potatoes Ole

2 med. Russet potatoes
1 each sm. avocado and tomato, diced
1 tbsp. ea. chopped green onion and parsley
2 tsp. lime or lemon juice
1/4 tsp. oregano, crushed
Dash ea. ground cumin and chili powder
2 tbsp. milk

Scrub potatoes; rub lightly with oil and pierce with fork. Bake at 400F for 50 to 60 minutes or until tender. Combine avocado, tomato, green onion, parsley, lime juice, oregano, cumin, chili powder and dash salt. Halve potatoes lengthwise; scoop out pulp leaving 1/4 inch shell. Mash potato pulp with milk and salt and pepper to taste. Refill potato shells with potato mixture; spoon avocado mixture over top.

Makes 4 servings

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Cajun Country -- New Iberia, Louisiana