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:

Equipment:

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:

covered percent of daily need