Bake the potatoes. Raise the oven temperature to 425° F. Halve the potatoes and scoop out the flesh to leave a 1/4 inch thick shell. Cut each half into 4 strips, place in a bowl and toss with the oil.
Arrange the strips, skin-side down, on a sturdy baking sheet. Sprinkle with coarse sea salt and bake for 20 minutes or until the strips are crisp and golden brown.
Make the guacamole: place the avocado flesh in a bowl and mash with a fork until fairly smooth.
Stir in the garlic, chili, and cilantro.
Add lime juice and salt and pepper to taste. Transfer to a bowl and serve with the crispy skins.Servings: 2