I cannot believe how long its been since I’ve shared a recipe on here!
Motherhood, ya know? It ain’t easy.
But if there was a recipe worth waiting for, its these Mini Guacamole Potato Skins.
I mean, just look at them! They’re:
- SO PRETTY!
And they start with my favorite little potatoes from Aldi.
Aldi has the best stuff.
I always have a bag of their tri-colored bite-sized potatoes on my counter. They make for an awesome side dish for dinner or tender little nuggets of happiness at breakfast.
Or, in this case, they also make for a killer vegetarian party appetizer.
It doesn’t get easier than this Guacamole Potato Skins recipe. The ingredients are simple, and its a perfect balance of healthy and delicious.
Plus, what’s better that a crispy stuffed potato skin? And that roasted jalapeno crema…. you can just go ahead and drizzle that on my whole lifeeee.
Your brain will be having a summer time party when you pop one of these guacamole bites in your mouth.
And that’s the kind of party I wanna go to!
Happy eating, friends!
Mini Guacamole Potato Skins + Roasted Jalapeno Crema
Crispy baked potato skins loaded with creamy guacamole dip and drizzled with a spicy crema that's been spiked with garlic and roasted jalapenos.
- 1.5 lbs baby potatoes
- 1 tbsp olive oil
- 1/2 tsp sea salt
For the Guac:
- 2 hass avocados
- 1.5 limes
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/2 tsp salt
For the Crema:
- 1/2 cup organic sour cream
- 1 roasted jalapeno
- 1 medium clove garlic
- 1/2 lime (zest + juice)
- 1/4 tsp sea salt
- pinch of black pepper + cumin
Heat oven to 425 degrees. Place the washed potatoes AND the raw jalapeno on a lined baking sheet and toss with the olive oil and sea salt. Bake for 30 minutes or until the potatoes are soft and lightly browned.
Allow the potatoes to cool for a few minutes until you can easily handle them. Set aside the jalapeno for the crema. Cut each baby potato in half and scoop out the centers, leaving a thin layer of potato on each skin. Save the creamy potato centers for a snack! Sprinkle the mini potato skins with additional sea salt and place in the oven on BROIL for 5 minutes.
As the potatoes cool, whip up the guacamole. Cut the avocado into cubes and mash it with a fork. Mix in the remaining ingredients and set aside. Next, make the crema. Mince the roasted jalapeno and the clove of garlic. Add all the crema ingredients to a food processor (I use a single-serve cup) and pulse a few times until incorporated.
Spoon a small scoop of guac into each potato skin. Alternatively, scoop the guacamole into a plastic baggie. Close the top and snip off one of the bottom corners of the bag. Use the baggie to squeeze a dollop of guacamole into each potato skin. Drizzle each bite with jalapeno crema and enjoy!
*As a party appetizer, this recipe makes about 3 bites per person (for 10 people).