Guacamole Skins

From the author, Miranda Rivera: These guacamole skins are one of the first dishes I made when I was little and that also 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!

From Plant-Based on a Budget: This Guacamole Skins recipe is the marriage of our two biggest food loves: potatoes and avocados. Match made in heaven? Yes, one hundred percent! These are the perfect appetizer to prepare for a Super Bowl night or a fun 4th of July kick-off. And don’t be worried, you won’t be eating the avocado skin. We got your back!

Guacamole Skins

Miranda Rivera

These guacamole skins are the perfect appetizer for a weekend lunch al fresco or a get-together with friends! Fill them with your favorite dip if you want an easy variation of this recipe!

4.74 from 15 votes

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Prep Time 15 mins

Cook Time 3 hrs 25 mins

Total Time 15 mins

Course Appetizer

Cuisine American

Servings 4 servings

Calories 178 kcal

METHOD Baking

DIET Vegan

Equipment

• ▢
  Measuring Cups
• ▢
  My favorite knives
• ▢
  Baking sheet
• ▢
  Silicone baking mat

Ingredients

  

1x2x3x

• ▢ 4 medium russet potatoes
• ▢ Vegan butter to spread (oil works, too)
• ▢ Pinch of salt
• ▢ ½ cup salsa we chose Pace
• ▢ Store-bought or homemade guacamole
• ▢ Cilantro for garnish

Instructions

 

• Preheat the oven to 425 degrees F (220 degrees C). Bake 4 potatoes in the oven for 45 minutes.
• Remove the potatoes and allow them to cool for 15 minutes (or until you can safely touch them), turn the oven to broiler (high), and slice lengthwise and hull potatoes, leaving ¼” of pulp remaining on all sides of the skins.
• Place the potatoes in the oven to broil, cut-side up, for 5 minutes. Turn over, spread vegan butter on the bottom of the skins, and add a pinch of salt to each potato. Broil for 10 minutes, flip over and broil for another 5 minutes. Make sure to monitor closely while broiling. If you notice any burning, flip over sooner.
• Remove the potatoes from the over and stuff with guacamole.

Notes

These are the perfect appetizer to prepare for a Super Bowl night or a fun 4th of July kick-off. And don’t be worried, you won’t be eating the avocado skin. We got your back!

Nutrition

Calories: 178kcalCarbohydrates: 41gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 240mgPotassium: 981mgFiber: 3gSugar: 3gVitamin A: 158IUVitamin C: 13mgCalcium: 37mgIron: 2mg

Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Guacamole Dream

Our love affair with guacamole cannot come as a surprise, it has been going for years and it only gets stronger with time (and recipes like this one!). Prepping your favorite guacamole is such a simple thing, the only must is having delicious and ripe avocados. Our go-to recipe is this one, but you can add or skip anything you like.

It seems redundant to stress the million ways you can enjoy yummy guacamole, but we won’t miss an opportunity to discuss the topic, right? As a dip, pair it with nachos, pita chips, fresh veggies (like celery, carrots, red peppers, mushrooms, or crunchy broccoli), and beyond. As a spread, in your favorite burrito, as topping to lentil tacos, as a key component of your rainbow veggie bowl. So many amazing possibilities, try them all because guacamole goes with everything (almost everything!).

Fill Up Your Potato Skins

These potato skins are not only easy to make but incredibly versatile when it comes to what you can fill them with. Guacamole is just the beginning, use your imagination and let that plant-based foodie inside you free!

Recommended Equipment:

• Measuring cups
• Measuring spoons
• My favorite knives
• Baking sheet
• Silicone baking mat

Photos by Alfonso Revilla