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.
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.
For more healthy Super Bowl party food, check out the list at the bottom of this post. Let the games begin!
Guacamole Potato Skins
Ingredients
- 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
Instructions
- 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 they’re easily handled.
- 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.
- 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.
- 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.
Notes
Nutritional info is approximate.
Enjoy!
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Delisa Renideo
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.
Healthfully,
Delisa
Karen
I want some!!
How about using smoked salt instead of plain? (As a sort of bacon flavor substitute).
Susan Voisin
Sounds great!
Phyllis Carter
Oh Thank You!! Two of our favorite things together, avocado and red potatoes. I will try after next trip tp the grocery store.
Aubrey
Yum these look SO good!!:)
Maria
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. . .:)
xo
Maria
Alix
Deliciously delicious, can’t wait to make as a side dish 🍐
Annie
Yum! Thank you!
Edith
This looks so good!
JET entrance exam
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.
Hayley G
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. 🙂
Allison
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!! 🙂
Roland
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.
Alice
I use the recipe , because it looks delicious 🙂
Sadhbh
Thanks for the awesome recipe. I made it for my family and they love it. Please continue on with your extremely helpful site.
Pat
Tasty and easy to make. Looking forward to trying more recipes from your site.
Rodrigo
Great photos! It makes you want to make it right away!
Give in a try tomorrow!
Abby (@ No Fail Recipes)
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.
Paul Mathew
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.
Rach's Recipes
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.
Sadhbh
Just wanted to let you know how much I am enjoying this site. Keep up the amazing work.
Earth Is Magical
All I can say is… wow that looks yummy! <3
Platt College
Can’t get enough Gauc. I put it on everything.
Becoming Vegan
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.
Thanks!
Laura Runs a Latte
I make these regularly – they are delicious!!
Susan Voisin
Thank you, Laura!
Agness of Run Agness Run
Yum! This dish seems so awesome and finger-licking, Excellent recipe, Susan! Can I use lemon instead of lime juice?
Susan Voisin
Sure! Whichever you prefer.