Guacamole Potato Skins

by on February 7, 2016
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Roasted red potatoes combine with lightened-up guacamole in these low-calorie, vegan Guacamole Potato Skins.

It’s Super Bowl Sunday, and though I’m not throwing a party, I decided to make a little something special for my husband and me to enjoy while he watches the game and I sit in the recliner beside him and read a book (A Spool of Blue Thread by Anne Tyler, in case you want to read along). Since I’d like to get the recipe posted in time for you to make it today, if you want, you’ll have to forgive me if I get straight to the recipe.

Guacamole Potato Skins

Basically, I cooked small, waxy red potatoes, scooped out the insides, and roasted the shells. And then I used those potato innards as the basis for a lightened up guacamole, which I inserted back into the potatoes. They are pretty delicious, if I do say so, and are a much less-processed way to enjoy guac than with tortilla chips. I hope you have a chance to make them, if not today then the next time you need a lighter-but-rich-tasting party food.

Guacamole Potato Skins

Guacamole Potato Skins

Course Appetizer, Snack
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Calories 88 kcal
Author Susan Voisin


  • 15 small red potatoes about 1 3/4 pounds
  • 1 avocado
  • 1 1/2 tablespoons lime juice
  • 1 clove garlic pressed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne or other red pepper
  • 1 tablespoon red onion
  • 1 tablespoon chives
  • salt and black pepper to taste


  1. Wash the potatoes well. Place them in a large saucepan, cover with water, and add a generous amount of salt (when the water tastes slightly salty is enough). Bring to a boil and cook, covered, until potatoes are soft when pierced with a fork, about 15 minutes. Remove from water and allow to cool until theyโ€™re easily handled.
  2. Preheat oven to 400F. Cut the potatoes in half lengthwise. Use a melon baller or measuring spoon to scoop out about 1 teaspoon of flesh from each potato half, leaving a rim with a thickness of about 1/4-inch. Put the removed potato flesh into a large bowl. Place potatoes skin side down on a baking sheet, sprinkle with salt and pepper, and bake for 15-20 minutes.
  3. While the potatoes are baking, make the guacamole. Mash the potatoes until smooth. Add the avocado and lime juice and mash well. Add all remaining ingredients except the red onion and chives.
  4. When the potato skins are just beginning to get crispy, remove them from the oven. Allow them to cool slightly and fill with guacamole. Sprinkle with red onions and chives and serve warm or room temperature.

Recipe Notes

One serving is 3 potato halves.

Nutrition Facts
Guacamole Potato Skins
Amount Per Serving
Calories 88 Calories from Fat 26
% Daily Value*
Total Fat 2.84g 4%
Sodium 131mg 5%
Total Carbohydrates 14.69g 5%
Dietary Fiber 2.7g 11%
Sugars 2.21g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.



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{ 24 comments… read them below or add one }

1 Delisa Renideo February 7, 2016 at 3:26 pm

These look delicious! I’ve made something similar, with a humus-type filling. But I think the guac/potato filling would be better!
Thanks for sharing all your great ideas. I always read them, and recommend your website to my cooking classes.



2 Karen February 7, 2016 at 3:48 pm

I want some!!
How about using smoked salt instead of plain? (As a sort of bacon flavor substitute).


3 Susan Voisin February 7, 2016 at 3:56 pm

Sounds great!


4 Phyllis Carter February 7, 2016 at 4:21 pm

Oh Thank You!! Two of our favorite things together, avocado and red potatoes. I will try after next trip tp the grocery store.


5 Aubrey February 7, 2016 at 5:06 pm

Yum these look SO good!!:)


6 Maria February 7, 2016 at 5:35 pm

WOW, Susan, these look great!! Will definitely have to give them a try. Ingenious to add the cooked potato the avocado and the red onion and chive just make the whole thing. Beautiful photo and presentation too. Now to go look up that book. . .:)




7 Alix February 8, 2016 at 11:19 am

Deliciously delicious, can’t wait to make as a side dish ๐Ÿ


8 Annie February 8, 2016 at 6:31 pm

Yum! Thank you!


9 Edith February 9, 2016 at 3:55 am

This looks so good!


10 JET entrance exam February 10, 2016 at 1:36 am

I came across your blog while looking for some uncommon potato recipes and liked a lot. How amazing! I will keep an eye on your post.


11 Hayley G February 10, 2016 at 11:34 pm

Yum – this looks like such a filling and easy snack to make!

I can see myself creating just one big mama giant one (or two) for dinner – thank you for such a great simple recipe. ๐Ÿ™‚


12 Allison February 11, 2016 at 11:44 pm

Made these for myself & the hub and they were SO yummy! We don’t eat onions or garlic so I made them garlic & onion-free, added a 1/4 tsp more cumin, extra lime juice and topped them with diced cucumber, tomato, yellow bell pepper & a little cilantro. aMAZE!! ๐Ÿ™‚


13 Roland February 13, 2016 at 7:16 pm

I made these to take to a potluck and people loved them.
More generally, your recipes work! I’ve tried a number of them and they just come out tasting great. Even my meat eating friends like them. Thanks for your contribution to a healthy way of eating.


14 Alice February 16, 2016 at 7:48 am

I use the recipe , because it looks delicious ๐Ÿ™‚


15 Sadhbh February 18, 2016 at 10:19 am

Thanks for the awesome recipe. I made it for my family and they love it. Please continue on with your extremely helpful site.


16 Pat February 18, 2016 at 10:20 am

Tasty and easy to make. Looking forward to trying more recipes from your site.


17 Rodrigo March 2, 2016 at 5:31 pm

Great photos! It makes you want to make it right away!

Give in a try tomorrow!


18 Abby (@ No Fail Recipes) March 2, 2016 at 8:23 pm

I made these last weekend for a potluck and they were a hit! I add picante sauce to my guacamole but otherwise I followed the recipe exactly and they turned out perfect.


19 Paul Mathew March 8, 2016 at 9:38 pm

My wife tried this Susan. It is very delicious and tasty to have. It is very good to have with your meal. Thanks a lot for sharing this.


20 Rach's Recipes March 10, 2016 at 1:51 am

This was delicious! I added a dollop of homemade sriracha hummus and more cayenne pepper, it surprisingly brought out a lot more flavor. Really good thanks for sharing.


21 Sadhbh March 16, 2016 at 9:06 pm

Just wanted to let you know how much I am enjoying this site. Keep up the amazing work.


22 Earth Is Magical March 19, 2016 at 8:09 am

All I can say is… wow that looks yummy! <3


23 Platt College July 19, 2016 at 8:49 pm

Can’t get enough Gauc. I put it on everything.


24 Becoming Vegan November 10, 2016 at 12:00 pm

These were a hit at the pot luck election gathering I just was a part of. I noticed they were gone before a lot of the dishes other people brought were even 1/2 way gone.



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