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I got this recipe from Vegetarian Times (Pg. 52, August/September 2012) magazine. It's actually a Chloe Coscarelli recipe also in her new cookbook, “Chloe's Kitchen”. This was soooo good. We just ate it tonight and I am so stuffed just from eating these alone. I didn't even end up making a side dish as this makes 20 potato halves. I made a few changes to the recipe but they are more additions than anything else. I doubled the cumin because after taste testing (Always taste while you cook. How would you know if you need to fix something if you aren't tasting???) it, it was evident it needed a little bit more kick. Considering the small size of limes out here in Texas, I also doubled the lime juice. Really you can't go wrong with this recipe. It's vitamin packed and vegan! For vegan, it's VERY tasty! We even had non-vegetarians over and they voraciously ate up their whole plate full! According to Vegetarian Times, 1 serving (2 potato halves) has 174 cal; 3g protien;, 9g total fat (1g sat fat); 22 carbs, 0 mg cholesterol, 131 mg sodium, 5g fiber, 2g sugars. This doesn't include all of the vitamins and minerals that this baby has packed in it as well! This would be awesome for the super bowl or a big party! MOM; THIS IS ONE OF THOSE AVOCADO RECIPES THAT YOU WOULD DIE FOR. She's really into avocados, I just needed to make sure I had her attention!
Mini Potato Skins Stuffed With Avocado Salsa
| Serves | 10 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Appetizer, Snack |
| Misc | Child Friendly |
| Occasion | Barbecue, Casual Party |
Ingredients
Potato Skins
- 10 Small red or white potatoes ((2-inch diameter. I use red because I fancy them the most))
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Avocado Salsa
- 3 Large avocados (peeled, pitted, and diced)
- 2 tablespoons lime juice (though admittedly lemon will work too if you are in a pinch)
- 1 teaspoon ground cumin (the original recipe called for 1/2 tsp. but it needed more for sure))
- 3 roma tomatoes (diced)
- 1/4 red onion (finely chopped)
- 2 tablespoons cilantro (finely chopped)
Directions
| Potato Skins | |
| 1. | Pre-heat oven to 375 degrees F. |
| 2. | Toss potatoes, EVOO, salt, and pepper together in a bowl. Spread potatoes out on a baking sheet, and bake for 45 minutes or until tender. Cool until they are easy to touch, and halve the potatoes. Scoop out the center, setting aside to use in some other recipe (I was thinking mashed potato pancakes, mmmm). |
| 3. | Increase the temperature to 400 degrees F. Place the potato skins cut-side-up on the baking sheet, and bake another 15 minutes, or until crisp. |
| Avocado Salsa | |
| 4. | Combine the tomatoes, onions, and cilantro in a small bowl. |
| 5. | Stir together avocado, lime juice, and cumin. |
| 6. | Stir the tomato mixture into the avocado mixture. |
| 7. | Stuff each potato skin full of the avocado salsa and serve! |
What else could I possibly add to this scrumptious treat?
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