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In the canister of a food processor or blender (mini food processors
work great here), combine most of the avocado (reserving a small
portion of chunks or slices for garnishing and set it aside), sour
cream, lime juice, salt to taste, and blend until smooth and creamy.
If mixture is thick, add water 1 tablespoon at a time until desired
consistency is reached. Drizzle avocado creama over potato.
Garnish with reserved avocado and optional cilantro. Potatoes are
best enjoyed warm and fresh. Extra avocado crema will keep airtight
in the refrigerator for up to 24 hours, noting that some oxidation
will occur.
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