Puffed potatoes with bacon-avocado sauce

Name: puffed potatoes with bacon-avocado sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 sticking potatoes of equal size; 6 slices bacon; 2 tablespoons olive oil; coarsely ground sea salt; 1 ripe avocado; 1 tablespoon medium dry sherry; 2 tablespoons lemon juice; 2 tablespoons yogurt; 1 clove garlic pressed; bag fresh coriander (a 15 g), chopped finely

A tasty recipe. The side dish contains the following ingredients: meat, solid potatoes (of equal size), bacon, olive oil, coarsely ground sea salt, avocado, medium dry sherry, lemon juice, yoghurt, garlic (pressed), fresh coriander ((a 15 g) and finely chopped) .

Ingredients

Kitchen Stuff

aluminium foil

Directions

Clean potatoes and pre-cook in water with salt for 10 minutes. Fry bacon crispy in dry frying pan, drain on kitchen paper. Drain potatoes and evaporate in colander. Add potatoes with a fork here and there, cover with oil and sprinkle with salt. Pack each potato separately in a double-folded sheet of aluminum foil. Halve Avocado, remove (store) and peel fruit. Mash pulp with sherry and lemon juice with fork in the sealable bowl. Mix the yoghurt, garlic and coriander with avocado mixture. Season with salt and pepper. Squeeze the mixture into the mixture (prevents discoloration) and put it in the refrigerator until it is used.
Place foil packs between glowing charcoal in the barbecue and puff potatoes for 15 to 20 minutes. Meanwhile, let avocado sauce reach room temperature. Cut open potatoes and create avocado sauce. Bacon break into pieces above it.