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ROASTED POTATO CUPS WITH LOADED GUACAMOLE {GF+V}

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Use a melon baller or sharp teaspoon to scoop out the inside of the potato.  PS-if you roast the little balls of potato with some olive oil and spices, they are just like tater tots!


Then put them in the oven with some delicious spices until they are roasty toasty!

Roasted Potato Cups With Loaded Guacamole {gf+v} Recipe


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.

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