Probably one of my new favorite appetizers! Or if you are like me, you may just want to eat them for dinner. This recipe came from Chef Cloe’s Cookbook. Thank you Ciara for introducing it to me. She knows I LOVE simple. 😛 This is great to bring to parties!
We made the recipe slightly different than below since we used 3 medium potatoes instead.
Mini Potato Skins: 10 small (2 inch diameter) potatoes, 2 tbls olive oil, 1/2 tsp salt, 1/4 tsp fresh ground pepper
Avocado Salsa: 3 avocados, 2 tbls of lemon or lime juice, 1/4 cup diced tomato, 1/2 tsp salt, 1/2 tsp cumin, 1 small red onion, fresh ground pepper, fresh cilantro to taste
Preheat oven to 375 degrees
In a large bowl, toss potatoes with oil, salt & pepper, put on baking pan and bake for about 45 minutes or until tender. Remover from oven and let cool for a few minutes. Cut potatoes in half and scoop out the middle of the potato (you can save that for another meal)
While the potatoes are cooking mix the avocado salsa ingredients in another bowl.
Once the potatoes cool and you scoop the middle out, put them back in the over for another few minutes to brown a little bit. After browned and slightly crispy stuff with the avocado salsa.