Fiesta potatoes

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15 min


12 small potatoes, for 6 servings

* PLUS Baking Time: 40 minutes


  • 12 small unpeeled potatoes , preferably Yukon Gold
  • 2 plum tomatoes
  • 1 small yellow bell pepper
  • 1 small ripe avocado
  • 2 green onions
  • 1/4 cup freshly squeezed lime juice , from 2 limes
  • 2 tbsp olive oil
  • 1 tsp salt
  • freshly ground black pepper
  • 1/4 cup sour cream , optional


  • Preheat oven to 400F (200C). Cut any dark spots from potatoes. Prick potatoes in a few places, then place on a baking sheet. Bake in centre of 400F (200C) oven until fork-tender, 40 to 45 minutes.
  • Meanwhile, slice tomatoes in half. Squeeze out and discard seeds, then finely chop. Place in a medium-size bowl. Core and seed pepper. Finely chop. Slice avocado in half. Discard pit, then peel. Chop into 1/2-inch (1-cm) pieces. Thinly slice onions. Add all to tomatoes. Drizzle lime juice and oil overtop. Sprinkle with salt and pepper. Gently stir to evenly coat.
  • Remove potatoes from oven. Cut a deep X in centre of each. Gently squeeze bottom of potato until top pops open. Or just slice potato in half. Spoon about 2 teaspoons (10 mL) sour cream overtop each potato, then top with spoonfuls of salsa. Great with grilled chicken or steak.

Nutrition (per serving)

  • Calories
  • 154,
  • Protein
  • 2.8 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 4.3 g,
  • Fibre
  • 3 g,
  • Sodium
  • 202 mg.

Let side dishes shine this barbecue season. Load up everyday baked potatoes with a colourful salsa made from tomato, yellow pepper and avocado. For a smaller gathering, cook fewer potatoes and serve any leftover salsa with tortilla chips or toss into green salads for extra zing.

Speedy spuds

If you’re in a rush, prick whole potatoes with a fork, then microwave on medium-high, turning halfway through, until fork-tender, 20 to 25 minutes. Continue with recipe as above.