Perfect for game day, New Year’s Eve, or any party, these loaded guacamole stuffed red potatoes are so good! Cold guacamole served in warm crunchy baked potato cups will hit the spot for any guest or family member.
These are easy to make and assemble. If you have a melon baller or a 1 teaspoon measuring spoon, it’s simple to scoop the potatoes out. While the potato shells are baking, you have plenty of time to assemble the guacamole. There’s even time to pop the assembled guac into the fridge to chill.
When cutting the potatoes, they should be cut lengthwise so they will lay flat when skin side down. I like to put my cut potatoes into a bowl of cold water to keep them from turning brown. After scooping the centers out, I return them to the bowl of water. Before coating them with oil, towel dry the potatoes inside and out. This keeps them white, bright, and crispy.
Everything in this recipe can be made ahead and assembled just before or after guests arrive. You can pre-cut the potato shells and leave them in the fridge in the bowl of water. The guacamole can be made ahead and stored, covered, in the fridge. Just dry the potato shells, coat with oil and spices, and pop them into the oven.
I like the little radish matchsticks for garnishing these potato cups. Jicama would also be a great choice for making these matchsticks. A little pinch of cilantro leaf would also look fabulous.
The recipe calls for tomatoes, but I couldn’t find any red ones in the grocery store in the dead of winter (even here in Florida), so I omitted them this time. I find that tomatoes tend to leach a lot of liquid into leftover or made ahead guacamole anyway, so I’m not sure I will ever add them to this guac. We love cilantro and we even crave it, thanks to one of our favorite restaurants back home in Oklahoma. The cilantro is optional here, though. I actually doubled the amount from 1 tablespoon to 2 tablespoons and we were in heaven eating these.
When cutting up the avocados, I put them immediately into the lemon juice already in the mixing bowl. This keeps them from having even a minute to start turning brown.
Recipe adapted from She Likes Food. You might also be interested in my other Mexican Cuisine recipes or Appetizers.
GLUTEN FREE OPTION: Use gluten free cumin, paprika, garlic powder and black pepper.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
potato halves
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- 9 red potatoes unpeeled, about 2-inch to 2 1/2-inch in diameter
- 1 teaspoon olive oil
- 1/2 teaspoon cumin or gluten free cumin
- 1/2 teaspoon paprika or gluten free paprika
- 1/4 teaspoon garlic powder or gluten free garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper or gluten free black pepper
- 1/2 lemon juiced
- 1 1/2 avocados
- 1/2 cup corn kernels canned, frozen or fresh
- 1/2 cup black beans drained and rinsed
- 1/2 cup tomatoes optional, chopped
- 1/4 cup red onion diced small
- 1 clove garlic minced
- 2 tablespoons cilantro optional, chopped, to taste
- 1/2 teaspoon cumin or gluten free cumin
- 1/4 teaspoon salt
- radishes or jicama cut into matchsticks, for garnish
Ingredients
For the potato shells:
For the guacamole:
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- Preheat oven to 400 F and line a baking sheet with parchment paper.
- Cut the unpeeled potatoes in half lengthwise, then scoop out the middle of the potatoes, leaving 1/4-inch of potato all around. Place cut potatoes into a bowl of cold water while you finish scooping the remainder of the potatoes. Once all are done, pat the potatoes dry inside and out with a clean cotton towel.
- In a large mixing bowl, drizzle the potatoes with one teaspoon of olive oil and all of the spices. Toss to thoroughly coat each potato.
- Place on the lined baking sheet, cut side up, and bake for 15 minutes. Remove from the oven, turn each potato over so that it's cut side down, and bake another 15 minutes or until fork tender. To brown the potato edges a little, turn the oven off after 30 minutes and turn the potatoes so they are cut side up again. Set in the oven for 2 to 3 minutes before removing. Let cool a couple of minutes before filling.
- While the potatoes bake, assemble the guacamole by first squeezing the half lemon and pouring the juice into a medium mixing bowl. Peel and cut the avocados and add them immediately to the lemon juice. Mash the avocado pieces to the desired guacamole consistency, continually tossing to coat with lemon juice. Once the avocados are mashed, squeeze another little bit of lemon juice over the top of them and blend again.
- Add the remainder of the guacamole ingredients, except for the radish or jicama garnish, and carefully mix to blend. Place the bowl in the refrigerator until the potatoes have baked and have cooled for a couple of minutes.
- Spoon the guacamole filling into each potato and top with a garnish. Serve immediately.
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