Baked potatoes with avocado, tomato and pepper cream

Ingredients for 2 servings:

• 2 large potatoes
• some olive oil
• 1 avocado(s)
• 2 tbsp lemon juice
• 4 tbsp sour cream
• 1 spring onion(s)
• 1 clove(s) garlic
• e.g. salt and pepper
• ½ bell pepper(s), yellow or red
• 6 cherry tomatoes
• 2 tbsp pine nuts
• 6 basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Wash the potatoes, dry them, and brush them with olive oil. Season with salt and bake in the oven at 180°C (top and bottom heat) until soft. This takes about 45 minutes, depending on the oven. In the meantime, halve the avocado, remove the pit, and scoop out the flesh from the skin. Mash with a fork and immediately drizzle with lemon juice. Then mix with the sour cream and season with the finely chopped garlic, 4 finely chopped basil leaves, salt, and pepper. Finely dice the bell pepper, tomatoes, and spring onion. Stir half of the tomato, bell pepper, and onion mixture into the avocado cream. Roast the pine nuts in a pan without oil. Cut a slit in the tops of the cooked potatoes and press them apart slightly. Pour the avocado cream into the resulting opening, sprinkle with the remaining vegetables and pine nuts, and garnish with the remaining basil leaves.