Grill-Roasted Potatoes with Avocado Cream Hi Judy

[Guest guest]

Thanks Judy, We had the potatoes last night, I doubled the recipe

and it was perfect, the broccoli sou.. the kids just love. so its a

keeper. Thanks again

AJ

 

 

> Oh, this sounds lovely. So does your curried broccoli soup... Yum

> Judy

> -

> AJ

> gourmet-soups-stews-side_dishes-and-dinner_pies

> Sunday, September 30, 2007 11:05 AM

> Grill-Roasted Potatoes with Avocado Cream

>

>

> Grill-Roasted Potatoes with Avocado Cream

>

> 1 large avocado

> 3 ounces cream cheese, softened

> 2 teaspoons lemon juice

> 3/4 teaspoon salt

> 1/8 teaspoon ground red pepper

> 4 medium-size baked potatoes

> vegetable oil

>

> About 2 hours before serving, prepare outdoor grill for barbecuing.

> Meanwhile, prepare avocado cream: peel avocado and cut into

chunks. In bowl mash avocado with cream cheese until smooth. Stir in

lemon juice, salt and red pepper. over; refrigerate.

> Rub potato skins with vegetable oil. Wrap each potato in double

thickness of heavy duty foil. Place foil-wrapped potatoes directly on

low coals. Cook potatoes 45 minutes or until fork-tender, turning

potatoes often with tongs.

> To serve, discard foil, cut an " X " in top of each potato and

squeeze to open partially. Arrange potatoes and avocado cream on

platter. Let each person spoon avocado cream on potatoes to eat.

> Makes 4 servings.

> Avocado Cream may also be served with oven baked or microwave

baked potatoes.

>

>

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