Twice Baked Avocado Mashed Potatoes with Cranberry Relish

Tonight I got creative with a few recipes.  My friend Amanda and I frequently discuss how avocado is basically the most delicious thing ever, and mashed potatoes are pretty tasty too.  She recently sent me this recipe for avocado mashed potatoes, assuring me that it was delicious.

Since I'm vegan and trying to avoid salt and oil, I adapted the recipe a little.  And since I was feeling innovative, I went with twice baked avocado mashed potatoes instead of regular old mashed potatoes.  I garnished them with Chef AJ's cranberry relish (which she recommends with twice baked sweet potatoes).

My recipe:

2 avocados

1 splash of lemon juice
5 small/medium potatoes
2 cloves garlic, minced
1/2 of a small onion, chopped
Cranberry relish (below)


Bake potatoes at 350 for about an hour, after poking them with a fork few times (which is my favorite part... a healthy way to get out aggression).

While the potates are in the oven, scoop out the 2 avocado insides and throw into a food processor with a splash of lemon juice - process until smooth.

When the potatoes are ready, cut in half and scoop out the insides into a bowl, and mash (I mixed about half with a mixer and mashed the other half with a fork, because I like it smooth with some yummy potato chunks).  Stir in the chopped onion and minced garlic, and the avocado/lemon juice mix.

Fill the potato skins with the avocado/potato filling, and bake again at 350 for 15-20 minutes, until slightly browned.

Tasty!

For an extra flavor kick, garnish with Chef Aj's cranberry relish.
Cranberry Relish:
12 oz cranberries
2 oranges, with zest (I almost threw in the peel haphazardly - make sure to google what 'zest' is if you don't know)
2 tablespoons psyllium husk

Throw it all in the blender.  Easy.  And super flavorful, so I actually cut this recipe in half and it was more than enough to eat on my potatoes.