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Lime & Cilantro Guacamole stuffed Potato Skins

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Serves 10 Skins | Prep Time 20 | Cook Time 55 - 60

Why I Love This Recipe

Potatoes are my favourite food so it is only natural I find various ways to stuff them! Potato Skins are the perfect appetizer and the creamy, tangy guacamole makes the perfect stuffing.

Ingredients You'll Need

5 Red Potatoes
Sea Salt / Black Pepper

3 Avocados
1 Lime, Zest & Juice
2 Green Onions, sliced
1 Tbsp. fresh Cilantro, chopped
Sea Salt / Black Pepper

10 slices Old Cheddar from the Brick
10 slices Monterey Jack from the Brick


Preheat oven to 425 F

Wash and pat dry the potatoes. Pierce each potato with a fork 2 times (larger potatoes 3 times), drizzle them with EVOO and season each potato with sea salt / black pepper. Bake 40 – 45 minutes flipping every 10 minutes to avoid blistering.

**Make the guac while the taters cook!

In a medium sized mixing bowl, combine the avocados, lime juice / zest, and a good pinch of sea salt / black pepper. Mash everything using a fork until fully mashed. Mix in the sliced onions, cover, and refrigerate until ready to use.

Remove the potatoes and allow them to cool about 5 minutes until they are manageable to handle. Cut both ends off the potatoes so they sit flat and halve the potatoes leaving both ends flat. Scoop out the potato to form a bowl.

Return the potatoes to the same baking sheet and brush them with the oil from the bottom of the tray. Return to the oven 10 minutes to crisp up the bowls.

Set the oven to BROIL 500 F

Scoop the guacamole into the bowls of the potatoes using a tablespoon. Criss cross the cheddar / Monterey jack over the potato bowls.

Broil 3 minutes until cheese is melted and bubbly.

For service, garnish the potatoes with fresh cilantro, sour cream, hot sauce, or all of the above.


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