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.
GLUTEN FREE OPTION: Use gluten free cumin, paprika, garlic powder and black pepper.