Guacamole Potato Skins

Love guacamole? Try skipping the chips and using potato skins instead! These Guacamole Potato Skins are a tasty and fun appetizer!

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Holy guacamole, Batman!  I love this time of the year.  All of the markets in the area are competing for Cinco de Mayo sales, which means I can find cheap avocados everywhere.  I live in upstate New York, which means avocados are normally pretty expensive…after all, it’s been a while since I’ve seen an avocado tree in the area.  

Since we’re not as lucky as folks in California who can pick avocados in their backyards, we have to rely on the markets for these delicious fruits.

Since avocados are plentiful right now thanks to Cinco de Mayo, I have been making tons of guacamole.  (You may have seen my post earlier this week on Grilled Guacamole Flatbread with Cilantro-Lime Shrimp.)  

So I decided another fun way to use guacamole would be make Guacamole Potato Skins.  I recently made some twice baked potatoes, so I had some leftover skins that I didn’t know what to do with.  So I stuck them in the freezer until earlier this week, when I decided to see if potato skins and guacamole go well together.  Well, they do.  In fact, they were delicious!  

The extra sturdiness of the potato skins meant that I could really load up the guac.  My potato skins were already cold from the freezer, but if you are making these fresh, I would let the skins cool completely before filling and serving.  These Guacamole Potato Skins would make a perfect appetizer to your Cinco de Mayo parties this weekend…and best of all, they can be made entirely in advance and stored in the fridge until party time!  Enjoy!

Guacamole Potato Skins

Love guacamole? Try skipping the chips and using potato skins instead! These Guacamole Potato Skins are a tasty and fun appetizer!

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 8 servings

Calories: 343kcal

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Ingredients

For the Potato Skins

• 8 small Russet potatoes
• 2 Tbsp vegetable oil

For the Guacamole Filling

• 2 avocados
• 4 tsp fresh lime juice
• 1/2 tsp kosher salt
• 1/2 cup onion diced finely
• 1 jalapeno pepper seeded and diced finely
• 1 medium tomato diced finely
• 2 tbsp chopped cilantro
• 2 cloves garlic diced finely
• 1 cup sour cream

Instructions

For the Potato Skins

• Using a fork or sharp knife, pierce each potato about 8-10 times at regular intervals.
• Bake at 350 degrees for about 1 hour, or until done.
• Once potatoes are cool enough to handle, slice each in half lengthwise with a sharp knife.
• Using a large spoon, carefully scrape out most of the potato into a large bowl. (Leave a little bit of potato near the skin just to provide structure and keep the skin from ripping.) Set skins aside. (And save scraped-out potato for mashed potatoes!)
• Rub a small amount of cooking oil on the skin side of each of the potato skins and arrange skins on a baking sheet. Bake at 450 for approximately 20 minutes, or until skins begin to get crispy.
• Set skins aside to cool.

For the Guacamole Filling

• Using a large spoon, scoop out the avocados and mash in a small bowl with the lime juice. Once the avocado mixture is smooth, mix in remaining ingredients (salt, onion, jalapeno, tomato, cilantro, garlic, and sour cream). Stir until well mixed.
• Once skins are cool, fill each with a generous amount of Guacamole Filling. Serve chilled or at room temperature.

Notes

If you can’t find small potatoes, then just use medium or large ones and cut the skins in half on a diagonal once they are filled with guacamole.

Guacamole often turns brownish in color once it is exposed to air. The high amount of citrus juice in this recipe will preserve the green color for a lot longer, but if you need to save these Guacamole Potato Skins, then wrap tightly with plastic wrap and store in the refrigerator.