Stuffed Potato Skins with Guacamole

Dinner or snack? Snack or dinner? It’s hard to categorize these crispy, salty finger-foods as one or other other. On their own, perhaps they’re best as an hors d’oeuvre or afternoon snack. Pair them with steamed asparagus or a side salad, and they earn a righteous place on the dinner menu. Although the original recipe came from Alice Hart’s Vegetarian cookbook, we admit that this recipe is decidedly NOT vegetarian because we added bacon crumbles to the top. You can omit the bacon or use a plant-based version to keep this meal meat-free.

Stuffed Potato Skins with Guacamole

While we were inspired by Alice Hart’s Vegetarian cookbook for this recipe, our version is decidedly not vegetarian due to the addition of crispy bacon crumbles. These potato skins are a great handheld afternoon snack or hors d-oeuvre on their own; paired with steamed asparagus or a salad, they make a complete meal. Either way, they’re a delicious mix of salt, spicy chilies, crisp potato skins, and cool avocado.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: avocado, bacon, guacamole, potato
Servings: 4
Calories: 493kcal
Author: planfulcook

Ingredients

For the Potato Skins:

  • 15 new potatoes or small waxy potatoes
  • 3 tbsp extra virgin olive oil
  • 2 tsp cumin seeds
  • 4 slices bacon crispy

For the Guacamole:

  • 1/2 tsp cumin seeds
  • 4 large ripe avocados
  • 3 green onions finely chopped
  • 2 serrano chilies deseeded and finely chopped
  • 1-2 small limes juiced

Instructions

  • Preheat your oven to 350 degrees. Since you’re going to be eating the skins, clean your potatoes by scrubbing them with a damp paper towel. Sprinkle them with kosher salt and bake them for 50-60 minutes.
  • While the potatoes are baking, cook your bacon to your preferred crispyness. Roughly chop it and set aside until it’s time to eat.
  • After the potatoes have slightly cooled from the oven, cut each potato in half and scoop out the flesh. We used the flesh to make vegan mashed potatoes with vegan butter and almond milk. 
  • Drizzle the potato skins with extra virgin olive oil and rub in the cumin seeds and kosher salt. Bake for 15 minutes on a baking tray, until the skins look crisp and golden brown.
  • Prepare the guacamole: toast the cumin seeds in a dry frying pan until they’re fragrant. Remove them from the pan and crush them roughly. Mash the ripe avocados with a fork and  stir in the cumin seeds, chopped green onions and serrano chilies, and lime juice. Add kosher salt and freshly ground black pepper to taste. 
  • Serve the potato skins with the guacamole and bacon. Scoop a spoonful of guacamole into each skin and sprinkle chopped bacon over the top. Serve with steamed vegetables or salad. We added the vegan mashed potatoes to our table, and found that they’re yummy added back into the skins along with the guacamole and bacon.

Notes

The original recipe calls for guacamole salsa, with 2 diced fresh tomatoes mixed in. We definitely recommend adding tomatoes to your preparation!
 

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