- 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!
- 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
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.
For potatoes: Preheat oven to 425⁰. Bake 4 potatoes in oven for 45 minutes.
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.
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.
Remove and stuff with guacamole!
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