Ingredients 3 medium potatoes
20 g butter
1 ripe avocado, sliced
½ tbsp lemon juice
For the filling 20 g butter
½ tbsp flour
½ tbsp powdered chicken stock
½ tsp curry powder (or more to taste)
½ cup milk
200 g canned tuna (or salmon), drained
Preheat the oven to 180°/165° fan forced.
Wash and dry the potatoes and bake in the oven for about an hour.
Remove and cool.
Cut about a third off the top of each potato and scoop out the potato flesh, leaving about a 1 cm thick shell.
Melt the butter - I used microwave, and brush the outside of the potato shells.
Put back in the oven for about 15 minutes to crisp up the potato skin.
While the potatoes are crisping, prepare the filling.
For the filling
Melt the 20 g butter in a saucepan and stir in the flour, chicken stock and curry powder.
Stir for about a minute over a medium heat, and ensure there are no lumps.
Take off the heat, and stir in the milk.
Put back on the heat and stir until the mixture boils and thickens.
Add the tuna.
To make up
Fill the potato shells with the tuna mix.
Top with the avocado slices, sprinkled with lemon juice to stop them browning, and put the "lids" of the potato next to the avocado.
Return to the oven for about 15 minutes to heat through.
Alternatively, you could also add grated cheese over the top and brown under the grill before serving.
I wonder why you put avocado in the title? The farci is potato stuffed with tuna; avocado is just a topping.
I have seen bread bowls before, either filled with soup or dip. This is the first time I have seen a potato bowl. A meal in a potato!