Guacamole Potatoes Recipes
GUACAMOLE POTATOES
Make and share this Guacamole Potatoes recipe from Food.com.
Provided by looneytunesfan
Categories Potato
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub potatoes and rub skins with shortening. Prick skins with fork to allow steam to escape. Bake at 375 degrees F for 1 1/4 to 1 1/2 hours.
- Mash avocado with fork to chunky texture and mix in sour cream and seasonings. When potatoes are done, cut down the center, then spoon in avocado mixture. Sprinkle with crumbled bacon.
Nutrition Facts : Calories 307.2, Fat 18.3, SaturatedFat 5.1, Cholesterol 18.1, Sodium 200.9, Carbohydrate 31.5, Fiber 5.4, Sugar 1.3, Protein 6.2
GUACAMOLE
Dip into Alton Brown's kicked-up Guacamole recipe, loaded with jalapenos, tomatoes and cilantro, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
LOADED GUACAMOLE POTATO SALAD
Make and share this Loaded Guacamole Potato Salad recipe from Food.com.
Provided by Food.com
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot and cover with water by several inches. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain, then let cool completely and cut in half.
- Place half of the avocado and 1/4 teaspoon salt in a large bowl and use a fork to mash until partially smooth. Add the cooked potatoes along with the cilantro, olive oil, lime juice, red onion, garlic, half of the bacon, 1/4 cup scallions, the remaining avocado and salt and pepper to taste.
- Stir to combine, then transfer to a serving dish and garnish with the remaining bacon and 2 tablespoons scallions.
Nutrition Facts : Calories 539.1, Fat 34, SaturatedFat 5.9, Cholesterol 8.2, Sodium 154.7, Carbohydrate 55.4, Fiber 13.9, Sugar 4.5, Protein 8.5
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- Preheat oven to 425° F. Wash the potatoes and cover them by 1 inch with cold water in a large stock pot. Cover and bring to a boil. Once boiling, remove the cover and cook for about 10 minutes, until the potatoes are just fork-tender. Drain and allow the potatoes to cool for 5 minutes.
- Drizzle some olive over a large baking sheet and toss the still-hot potatoes around in the olive oil to coat them lightly. Using a sturdy flat spatula (preferably stainless steel), press the potatoes straight down with your hand pushing on the flat part of the spatula so that you crash the potatoes to about a ¼-inch thickness. Drizzle the potatoes with a little extra oil, then sprinkle with salt and pepper.
- Meanwhile, if you're making your own guacamole, start this now. Slice the avocado open lengthwise, remove the pit, and scoop the flesh out of the skin and into a small bowl. Mash the avocado lightly (or until smooth if you prefer it smooth) with a fork. Stir in the lime juice, jalapeno, cilantro, and salt to taste (I usually add about 1 teaspoon).
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- Place potatoes in large saucepot and cover with cold water; heat to boiling over medium-high heat. Cook 12 to 15 minutes or until potatoes are just tender. Drain; rinse with cold water until cool. Transfer potatoes to cutting board; cut into 1-inch pieces.
- Meanwhile, in large bowl, place avocados, sour cream, lime juice, garlic, cumin, salt and pepper. Use fork to mash together until smooth.
- Add tomatoes, jalapeño, onion and potatoes to bowl with avocado mixture; gently toss to combine. Refrigerate at least 1 hour, or up to 2 hours before serving. Just before serving, gently fold in cilantro.
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- Add the potatoes to a large pot and cover with cold water and add a large pinch of salt. Place pot over medium heat and bring to a boil. Boil potatoes for 15-20 minutes, until they are fork tender, but not falling apart. Drain potatoes and let cool for a few minutes.
- While potatoes are boiling pre-heat oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a cutting board and lay out each of the potatoes. Using a small cup, smash the potatoes to desired thickness. Place another sheet of parchment paper onto a large backing sheet and place smashed potatoes onto sheet. Brush each with a small amount of olive oil and season with salt and pepper. Bake potatoes until crispy, about 20 minutes.
- While potatoes are cooling, make the guacamole. Cut the avocado in half, remove the seed with a sharp knife and then score the avocado and scoop the pieces into a medium sized bowl. Mash avocado to desired consistency using a fork. Then add all of the remaining guacamole ingredients and mix together.
- Just before serving, place a large spoonful of guacamole on top of each potato. Best when served immediately.
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