Baked potatoes with salsa

Ingredients:

• 4 baking potatoes, about
• 225g/8oz each
• 1 large avocado
• 1 teaspoon freshly squeezed
• lemon juice
• 175g/6oz smoked tofu, diced
• 2 garlic cloves, crushed
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 100g/4oz mixed salad leaves

For the salsa

• 2 tomatoes, diced
• 1 tablespoon chopped fresh
• coriander leaves
• 1 shallot, finely diced
• 1 fresh green chilli, seeded
• and diced
• 1 tablespoon freshly squeezed
• lemon juice
• salt and freshly ground
• black pepper

• Preheat the oven to 190°C/375°F/Gas mark 5.

• Scrub the potatoes and prick the skins with a fork. Rub a little salt intothe skins, and put the potatoes on a baking tray. Bake in the oven for1 hour or until cooked through and the skins are crisp.

• Meanwhile, make the salsa just before the end of the potatoes’ cookingtime. Put all the ingredients in a bowl, mix through and season with saltand pepper. Set aside.

• Cut the potatoes in half lengthways, and scoop the flesh into a bowl,leaving a thin layer of potato inside the shells.

• Halve and stone the avocado. Using a spoon, scoop out the avocadoflesh and add to the bowl containing the potato. Stir in the lemon juiceand mash the mixture together with a fork. Mix in the tofu, garlic, onionand tomato. Spoon the mixture into one half of the potato shells
.
• Arrange the mixed salad leaves on top of the guacamole mixture, andplace the other half of the potato shell on top. Serve immediately withthe salsa as an accompaniment.