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Guacamole Skins

2013-11-03
  • Yield : 8 halves
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 1:05 h
  • Ready In : 1:25 h

These guacamole skins are one of the first dishes I made when I was little that happens to be plant based! It’s filling as your main course, with a side salad, or just as a side dish to take to someone’s house! These are very warm and comforting. Enjoy!

Ingredients

  • 4 medium Russet potatoes
  • Earthbalance non-dairy butter to spread, or oil
  • Pinches of Himalaya salt, or sea salt
  • 4 ripe avocados, mashed
  • 1 clove garlic, minced
  • 1 medium yellow onion, diced
  • ½ cup salsa (we chose Pace)
  • ½ teaspoon Himalaya salt (or sea salt)
  • 3 Tbsp cilantro, chopped

Method

Step 1

For guacamole: Mash avocados and mix together with garlic, onion, salsa, 1/2 teaspoon salt, and cilantro in a medium bowl. Chill while potatoes bake.

Step 2

For potatoes: Preheat oven to 425⁰. Bake 4 potatoes in oven for 45 minutes.

Step 3

Remove potatoes (allow to cool a bit), turn oven to broiler (high) and slice lengthwise and hull potatoes, leaving ¼” of pulp remaining in all sides of skins.

Step 4

Return to broiler, cut-side up, for 5 minutes. Turn over, and swipe Earthbalance on bottom of skins and pinches of Himalaya salt. Broil for 10 minutes, flip over for another 5 minutes.

Step 5

Remove and stuff with guacamole!

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

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