Description
These Roasted Potato Cups with Loaded Guacamole are perfect for a fun party appetizer!
Ingredients
Scale
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
- Preheat the oven to 400 degrees F.
- 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.
- Put potatoes in a large bowl and drizzle with olive oil and season with spices.
- 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.
- In a medium sized bowl add the avocado slices and mash them.
- Then add the remaining guacamole ingredients and stir until combined.
- Scoop a small spoonful of guacamole mixture into each potato cup.
- 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.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Appetizer, Gluten Free, Vegan
- Method: Oven
- Cuisine: Mexican
