Smashed Potatoes with Loaded Guacamole

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Category: Appetizer, Gluten Free, Vegan


  • 1 1/2 pounds of baby red potatoes
  • olive oil
  • salt
  • pepper

Loaded Guacamole:

  • 2 large avocados
  • 1/3 cup diced red pepper
  • 1/3 cup diced green pepper
  • 1/3 cup yellow corn kernals
  • 1/3 cup black beans
  • 2 tablespoons chopped red onion
  • Diced jalapeno, to taste
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Black pepper, to taste


  1. Add the potatoes to a large pot and cover with cold water and add a large pinch of salt. Place pot over medium heat and bring to a boil. Boil potatoes for 15-20 minutes, until they are fork tender, but not falling apart. Drain potatoes and let cool for a few minutes.
  2. While potatoes are boiling pre-heat oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a cutting board and lay out each of the potatoes. Using a small cup, smash the potatoes to desired thickness. Place another sheet of parchment paper onto a large backing sheet and place smashed potatoes onto sheet. Brush each with a small amount of olive oil and season with salt and pepper. Bake potatoes until crispy, about 20 minutes.
  3. While potatoes are cooling, make the guacamole. Cut the avocado in half, remove the seed with a sharp knife and then score the avocado and scoop the pieces into a medium sized bowl. Mash avocado to desired consistency using a fork. Then add all of the remaining guacamole ingredients and mix together.
  4. Just before serving, place a large spoonful of guacamole on top of each potato. Best when served immediately.