Grilled potatoes
with
Avocado Cream
1 large avocado
3 ozs. cream cheese, softened
2 teaspoons lemon juice
3/4 tsp. salt
1/8 tsp. ground red pepper
4 medium-size baking potatoes
Vegetable oil
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. Cover, and refrigerate until ready to use. Rub potato skins with vegetable oil. Wrap each potato in a double thickness of heavy duty foil. Place foil-wrapped potatoes directly on low coals. Grill 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. Spoon Avocado Cream over potatoes to serve.
with
Avocado Cream
1 large avocado
3 ozs. cream cheese, softened
2 teaspoons lemon juice
3/4 tsp. salt
1/8 tsp. ground red pepper
4 medium-size baking potatoes
Vegetable oil
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. Cover, and refrigerate until ready to use. Rub potato skins with vegetable oil. Wrap each potato in a double thickness of heavy duty foil. Place foil-wrapped potatoes directly on low coals. Grill 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. Spoon Avocado Cream over potatoes to serve.
