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-STUFFED SWEET POTATOES
Love this recipe for stuffed sweet potatoes.
Provided by mady metzger
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
- Cook in the preheated oven until cooked through and tender, about 25 minutes.
- Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
- Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
- Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 40.1 g, Fat 5.1 g, Fiber 7.3 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 530.1 mg, Sugar 4.8 g
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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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- 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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