Baked Idaho® Russet Potato with Mango Avocado Relish and Jalapeño Honey

Warm baked Idaho® potatoes are topped with a smokey, sweet mango relish. Avocados add delicious richness and the jalapeño honey adds a burst of flavor and heat.

See how Sylvia makes her baked potatoes in an instant pot here

Ingredients:

  • 2 baked Idaho® russet potatoes

Jalapeño Honey

  • 1/4 cup honey
  • 1 tablespoon water
  • 6-8 slices jalapeño

Mango Relish 

  • 1 mango, diced into cubes
  • 1 avocado, diced into cubes
  • 1/4 cup red bell pepper, finely diced
  • 1/8 cup red onion, finely chopped
  • zest from 1/2 a lime
  • 1 tablespoon lime juice, more to taste
  • 1 tablespoon olive oil
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

  1. Place the honey, water and jalapeño in a small sauce pan and gently heat until it comes to a simmer. Turn heat off and set aside.
  2. Place mango relish ingredients into a medium bowl and gently mix, careful to not over mix (to keep avocado in tact).
  3. Cut a slit into the warm baked potatoes and fluff up the flesh with a fork. 
  4. Top with a generous amount of the relish.
  5. Drizzle with the jalapeño honey and serve immediately. 

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