This recipe is the result of pure genius and inspirational taste.
Actually, no. I just had a lot of potatoes to use up and some leftover avocado and Romano cheese. And guess what! They taste pretty good together.
I made this for dinner one night and packed some of the leftovers for my lunch the next day. I was pleased with how well it warmed up and was still flavourful the next day. The lime juice prevented the avocado from turning to brown or grey. The melty Romano cheese was definitely the highlight of this simple dish.
2 cups potato, diced
1 1/2 tsp lime juice
Romano cheese, shredded
Servings: 2-3 servings
Place the diced potatoes in a small pot and cover with water. Bring to a boil and boil until the potatoes are fork-tender. Drain the potatoes. In another bowl, mash the avocado and stir in the lime juice, garlic, cilantro, and salt. Stir the potatoes into the avocado mixture. Top with romano cheese and serve immediately. Or pack for lunch for the next day. Enjoy!