Guacamole Stuffed Potato Skins with Vegan Chipotle Mayo
Ingredients
- 4 red potatoes
- olive oil
- salt to taste
- 1 cup guacamole
- jalapeno for topping (optional)
- For the Dip
- 1/2 cup vegan mayo
- 1-2 chipotle peppers in adobo sauce, diced
- 1-2 tbsp. adobo sauce from the same can as the peppers
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
Instructions
- Combine dip ingredients in a bowl and stir to combine. Cover and refrigerate until ready to use.
- Place potatoes in a pot filled with water. Cover and bring to a boil. Boil potatoes until they can easily be pierced with a fork (about 20 minutes).* Drain and run under cold water.
- Once the potatoes are cool enough to handle, slice in half and carefully scoop out the inside of each half with a spoon.**
- Turn the oven to broil. Line a baking sheet with foil and spray with non stick spray. Brush the inside and outside of each skin with olive oil and sprinkle with salt. Place potatoes skin side up on the baking tray and bake in oven for 2-4 minutes (or until they start to get crispy). Flip and broil skin side down for an additional 2-4 minutes. Remove from oven and place on a plate.
- Place a dollop of guacamole into each skin and top with a jalapeno slice.
- Serve with dip and enjoy!
Notes
* If you overcook them, the skin can burst. Let me tell you, it isn't very easy to make stuffed potato skins if the skin is no longer attached to the potato. So be sure to keep an eye on them or even throw in a couple extras in case one is accidentally overlooked.
**Be sure to leave about 1/2 inch of potato in each skin. Save the potato you scoop out to use for something else.
**Be sure to leave about 1/2 inch of potato in each skin. Save the potato you scoop out to use for something else.
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