Roasted Potato Cups with Loaded Guacamole
Ingredients
FOR THE ROASTED POTATOES:
1-½ pound Baby Red Potatoes, Or 1 Small Bag
½ teaspoons Olive Oil
½ teaspoons Cumin
½ teaspoons Paprika
¼ teaspoons Garlic Powder
¼ teaspoons Salt
⅛ teaspoons Pepper
FOR THE LOADED GUACAMOLE:
1-½ whole Avocados
½ cups Corn Kernels
½ cups Black Beans
½ cups Tomato, Smalled Diced
1 clove Garlic, Minced
1 Tablespoon Cilantro, Chopped
1 teaspoon Cumin
1 Lemon Or Lime, Juiced
¼ cups Red Onion, Small Diced
¼ teaspoons Salt
FOR GARNISH (OPTIONAL):
2 whole Radish, Cut Into Small Matchsticks
Cilantro Leaves
Preparation
1. Preheat oven to 400ºF.
2. Cut each potato in half and, using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about ¼ 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. For the guacamole, 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.
9. Best when served immediately, while potatoes are still warm.
Ingredients
 |
| Roasted Potato Cups with Loaded Guacamole |
FOR THE ROASTED POTATOES:
1-½ pound Baby Red Potatoes, Or 1 Small Bag
½ teaspoons Olive Oil
½ teaspoons Cumin
½ teaspoons Paprika
¼ teaspoons Garlic Powder
¼ teaspoons Salt
⅛ teaspoons Pepper
FOR THE LOADED GUACAMOLE:
1-½ whole Avocados
½ cups Corn Kernels
½ cups Black Beans
½ cups Tomato, Smalled Diced
1 clove Garlic, Minced
1 Tablespoon Cilantro, Chopped
1 teaspoon Cumin
1 Lemon Or Lime, Juiced
¼ cups Red Onion, Small Diced
¼ teaspoons Salt
FOR GARNISH (OPTIONAL):
2 whole Radish, Cut Into Small Matchsticks
Cilantro Leaves
Preparation
1. Preheat oven to 400ºF.
2. Cut each potato in half and, using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about ¼ 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. For the guacamole, 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.
9. Best when served immediately, while potatoes are still warm.
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