Bake the potatoes

• Preheat the oven to 200 °C.
• Rub the potatoes with olive oil, salt and pepper and place them on a baking tray.
• Bake until the skin is crisp and the inside is tender.

Make the guacamole

• Mash the avocados in a bowl with a fork.
• Add the lime juice, red onion, salt and pepper and mix.
• Fold in the chopped coriander.

Prepare the tomato salad

• Dice the tomatoes and place them in a bowl.
• Season with salt, pepper and a drizzle of olive oil and mix.

Load and serve

• Split the baked potatoes open and fluff the flesh with a fork.
• Top with the grated cheddar and let it melt.
• Serve with the guacamole and tomato salad.