Grilled Bakers with Avocado Cream

1 large Haas avocado
3 ounces cream cheese, softened
2 teaspoons lemon juice
3/4 teaspoon salt
1/8 teaspoon ground red pepper
4 medium-size baking potatoes
Vegetable oil

About 2 hours before serving, prepare outdoor grill for barbecuing.

Meanwhile, prepare avocado cream: peel avocado and cut into chunks. In bowl mash avocado with cream cheese until smooth. Stir in lemon juice, salt and red pepper. Cover, and refrigerate until ready to use.

Rub potato skins with vegetable oil. Wrap each potato in a double thickness of heavy duty foil. Place foil-wrapped potatoes directly on low coals. Cook potatoes 45 minutes or until fork-tender, turning potatoes often with tongs.

To serve, discard foil, cut an "X" in top of each potato and squeeze to open partially. Spoon Avocado Cream over potatoes to serve.

Makes 4 servings at 330 calories each.