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From the Publisher Sample Recipe: Baked Potatoes with Avocado Pico de Gallo SERVES 6 • PREP TIME: 5 MINUTES COOK TIME: 8 HOURS Directions: 1. Scrub the potatoes thoroughly and dry with paper towels. Pierce each with a fork in several places. Rub them with olive oil. Wrap each potato tightly in aluminum foil. Put the potatoes in the slow cooker. 2. Cover and cook on low for 8 hours, or until the potatoes are tender when pierced with a fork. Remove the wrapped potatoes from the slow cooker, cover with a towel to keep warm, and set aside. 3. To prepare the pico de gallo, in a medium bowl, gently stir together the onion, tomatoes, cilantro, and avocado. Season with salt and pepper. 4. Unwrap each potato and halve lengthwise. Fluff the potato flesh with a fork. Top each potato with a generous portion of pico de gallo and serve. Nutritional Info: PER SERVING Calories: 410; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 50mg; Total Carbohydrates: 72g; Fiber: 8g; Protein: 9g Ingredients: 6 russet potatoes 2 tablespoons olive oil ⅓ cup finely chopped red onion 4 Roma tomatoes, finely chopped ⅓ cup chopped fresh cilantro 1 ripe avocado, peeled, pitted, and finely chopped Salt Freshly ground black pepper
