Guacamole Stuffed Potato Skins

You can never have too many Mexican recipes, so give Guacamole Stuffed Potato Skins a try. For $2.49 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 38g of fat, and a total of 690 calories. This recipe serves 6. It works well as a hor d'oeuvre. This recipe from A Cedar Spoon requires black beans, tomatoes, olive oil, and green onions. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. A few people made this recipe, and 43 would say it hit the spot. It is a good option if you're following a gluten free diet. With a spoonacular score of 96%, this dish is spectacular. Similar recipes include Vegan Guacamole Potato Skins with Ranch Dressing, Skinny Game Day Guacamole Potato Skins #SundaySupper, and Stuffed Potato Skins.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 80 minutes

 

Ingredients:

Black beans

Freshly chopped cilantro

Canola, peanut or grape seed oil

3 green onions, chopped

Jalapeños

Olive Oil

1 - 8 oz. container 1/4 cup 2 Tablespoons 2 Tablespoons red onion, finely chopped

Recipe Type: Appetizer, Snack

2 Tablespoons red onion, finely chopped

6 small whole russet potatoes

1 cup sharp cheddar cheese, shredded

Diced tomatoes

Equipment:

paper towels

oven

baking sheet

roasting pan

broiler pan

Cooking instruction summary:

Preheat the oven to 400 degrees F. Rinse and scrub the potatoes under water and then dry them with paper towel and use a brush to rub each potato with a thin layer of olive oil. Put the potatoes on a baking sheet and bake for 50-60 minutes {you want the potatoes to be soft to cut and starting to crisp on the skin}.Remove the potatoes from the oven and let sit for five minutes, or until you can handle them. Cut each potato in half and using a spoon or scoop gently scoop out the center leaving a thin layer of potato in the skin {save the center of the potatoes for mashed potatoes or soup}. Place the halved potatoes on a broiler pan or roasting pan. Turn the oven up to 450.Rub each potato skin on the inside and outside with canola, peanut or grape seed oil {you want a high smoke point oil} and sprinkle the inside with salt and pepper. Place the potatoes on a roasting or broiler pan and bake for 18 minutes or until the skins are crispy, flipping half way through.Remove the potato skins from the oven and sprinkle the cheese on the inside of each potato. Return the potato skins to the oven for 3-4 minutes, until the cheese is melted.Remove the potato skins from the oven and layer each potato with guacamole, salsa, Greek yogurt, chopped red onion and green onion {or whatever garnishes you desire}.Serve warm.

 

Step by step:


1. Preheat the oven to 400 degrees F. Rinse and scrub the potatoes under water and then dry them with paper towel and use a brush to rub each potato with a thin layer of olive oil.

2. Put the potatoes on a baking sheet and bake for 50-60 minutes {you want the potatoes to be soft to cut and starting to crisp on the skin}.

3. Remove the potatoes from the oven and let sit for five minutes, or until you can handle them.

4. Cut each potato in half and using a spoon or scoop gently scoop out the center leaving a thin layer of potato in the skin {save the center of the potatoes for mashed potatoes or soup}.

5. Place the halved potatoes on a broiler pan or roasting pan. Turn the oven up to 450.Rub each potato skin on the inside and outside with canola, peanut or grape seed oil {you want a high smoke point oil} and sprinkle the inside with salt and pepper.

6. Place the potatoes on a roasting or broiler pan and bake for 18 minutes or until the skins are crispy, flipping half way through.

7. Remove the potato skins from the oven and sprinkle the cheese on the inside of each potato. Return the potato skins to the oven for 3-4 minutes, until the cheese is melted.

8. Remove the potato skins from the oven and layer each potato with guacamole, salsa, Greek yogurt, chopped red onion and green onion {or whatever garnishes you desire}.

9. Serve warm.


Nutrition Information:

Quickview
611k Calories
18g Protein
35g Total Fat
59g Carbs
100% Health Score
Limit These
Calories
611k
31%

Fat
35g
55%

  Saturated Fat
7g
48%

Carbohydrates
59g
20%

  Sugar
6g
7%

Cholesterol
21mg
7%

Sodium
166mg
7%

Get Enough Of These
Protein
18g
36%

Fiber
12g
49%

Vitamin E
7mg
48%

Vitamin C
38mg
47%

Folate
187µg
47%

Manganese
0.87mg
44%

Potassium
1487mg
43%

Vitamin B6
0.82mg
41%

Vitamin K
39µg
38%

Vitamin A
1788IU
36%

Phosphorus
357mg
36%

Magnesium
126mg
32%

Vitamin B1
0.43mg
28%

Copper
0.47mg
24%

Iron
4mg
23%

Calcium
204mg
20%

Vitamin B3
3mg
17%

Zinc
2mg
16%

Vitamin B2
0.22mg
13%

Vitamin B5
0.97mg
10%

Selenium
4µg
6%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

The fear of cooking is known as Mageirocophobia and is a recognised phobia.

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Little Johnny came home from school and heard the word "b*tch." He asks his mom what the word meant and she responds, "It means priest." The next day little Johnny comes home and hears the word "sh*t" and asks his dad what it means. His dad answers, "It means food on the table." At school, he hears the word "f*cking" and asks his mom what it means. She responds, "It means getting ready." The next day a priest came over for dinner and little Johnny opened the door and says, "Hey son of a b*tch. There's sh*t on the table and my parents are upstairs f*cking!"

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