Drizzle the potatoes with oil, sprinkle with sea salt and black pepper, wrap in foil and bake in the oven for 1 hour to 1 hour 15 minutes, or until tender.
When the potatoes are nearly done, destone and roughly chop the avocados and toss with the juice from half a lime.
Toast the pumpkin seeds in a dry pan for a few minutes until slightly golden.
Top the potatoes with the avocado, crumble over the cheese and sprinkle with the toasted seeds.
Delicious with a hibiscus, chipotle & tamarind salsa. Serve with lime wedges for squeezing
Food Recipe
