Guacamole Potatoes Recipes

GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

GUACAMOLE POTATOES

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.

LOADED GUACAMOLE POTATO SALAD

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.

GUACAMOLE-STUFFED SWEET POTATOES

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.