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Roasted Potato Cups with Loaded Guacamole {gf+v}


  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Category: Appetizer, Gluten Free, Vegan

Ingredients

Roasted Potato Cups

  • 1.5 pounds baby red potatoes, or 1 small bag
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Loaded Guacamole

  • 1 and 1/2 avocado
  • 1/2 cup corn kernels, frozen, canned, or fresh
  • 1/2 cup black beans
  • 1/2 cup chopped tomato
  • 1/4 cup diced red onion
  • 1 clove garlic, minced
  • Juice of 1/2 a lemon or lime
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • Radish, cut into matchsticks to garnish, if desired
  • Cilantro leaves for garnish, if desired

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut each potato in half and using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about 1/4 inch border.
  3. Put potatoes in a large bowl and drizzle with olive oil and season with spices.
  4. Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes.
  5. In a medium sized bowl add the avocado slices and mash them.
  6. Then add the remaining guacamole ingredients and stir until combined.
  7. Scoop a small spoonful of guacamole mixture into each potato cup.
  8. Garnish with radish matchsticks and cilantro leaves, if desired.

Notes

*Best when served immediately while potatoes are still slightly warm.
*If transporting, cover with plastic wrap and make sure the plastic wrap is directly touching the guacamole to ensure that is stays nice and green.