I usually consider baked potatoes a winter food, especially when you start adding toppings, but what happens when it’s starting to get warm out and you want a touch of summer on your baked potatoes? Just fill them with some guacamole of course.
Ingredients
- 2 lb potatoes
- 2 tbsp canola oil
- kosher salt
- black pepper
- 300g (or more as desired) guacamole see my recipe here
Nutrition
- Total Calories: hard to tell becuse scooping the insides out of the potatoes.
- Weight: also hard to tell
Directions
- Preheat oven to 400F and scrub potatoes clean. Slice in half length-wise and place in salted boiling water for roughly 10-15mins until they become just tender.
- If you don’t have guacamole now is a good time to make it.
- Drain and dry portatoes. Then scoop out the insides leaving about 1/4” potato rim so they still hold their shape. Set aside the insides (I shredded mine and froze it for future use as tater tots).
- Brush the inside and outside of the potatoes with canola oil and sprinkle with salt and pepper. Place on baking sheet and cook in the oven for about 10-15mins until they are crispy.
- Scoop guacamole into skins and serve.
Notes: Best served on warm potatoes with fresh guacamole that is cold.
Step by Step
This isn’t a recipe I found somewhere but more of a mashup of a few things because I wanted to try them and didn’t find exaclty what I was looking for - so strap in and see how they turned out (spoiler: they were pretty great but probably could be better).
This all started because I wanted to make potato skins with guacamole and use the insides later for tater tots. Most tater tot recipes call for parboiling, and most potato skin recipes call for baking, so I settled on boiling first then scooping out the inside, then baking.
First step was to preheat the oven, then start boiling some salted water and scrub the potatoes.
Then slice the potatoes in half length wise (and ignore the brown parts because we will be scooping them out anyway.
And then they go into the boiling water until tender.
The idea here was to get the insides ready for tater tots, but that didn’t quite work out. The skin was coming off and the outside of the potatoes were tender while the insides were still pretty hard. It made scooping out the insides (the tough part surrounded by tender skin) difficult and at this point I was very skeptical about how these would turn out.
If I come back and do these again (which seems likely) I will scrap the idea of using the insides as tater tots and probably try baking them first. It will probably lead to crispier skins too.
The next step is to place on a baking sheet and coat with canola oil and lightly salt. Coat both sides, and cook with skin side down.
I have to say they were not much to look at when done cooking.
But add some guac and everything is better.
Overall they were very tasty, but I think by trying to boil them and save the insides for tater tots I sacrificed some crispy texture. Next time I will try baking and just use the insides for a hash or mashed potatoes.
