Delicious as party starters.
Prep time:15 mins
Cook time:10 mins
Cook potatoes in their skins until just tender. Place potatoes on an oven tray and press down on each potato with a veggie masher to break the skin.
Lightly spray each potato with oil and sprinkle with sea salt & cracked black pepper. Place under a hot grill and cook until golden & crispy.
Mash cooked Birds Eye Garden Peas and stir in sour cream. Place a spoonful of pea mash on each potato and top with a drained John West Smoked Oyster.
Mashed avocado can be substituted for the pea mash.