Guacamole Potato Skins -

Guacamole Potato Skins

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

Prep Time30

Cook Time1 30

Total Time2

Course: Appetizer

Cuisine: American

Keyword: guacamole, potato skin

Servings: servings

Calories: 343kcal

Author: David

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.

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