Mini Loaded Potato Boats
I’m excited to share a recipe that’s perfect for any occasion where good food and good company come together—Mini Loaded Potato Boats. Picture this: small red potatoes, perfectly roasted until golden and crispy, filled to the brim with a hearty and wholesome loaded guacamole. Whether you’re planning a potluck, hosting a game night, need to take something to a superbowl party, or just craving a delicious snack, these potato boats are sure to hit the spot.
Why Mini Loaded Potato Boats?
Imagine the comfort of biting into a crispy potato skin, followed by a creamy and flavorful guacamole loaded with black beans, sweet corn, juicy tomatoes, and zesty red onions—all completely plant-based and vegan. It’s a combination that satisfies both the craving for something hearty and the desire for wholesome ingredients.
They are naturally gluten-free, dairy-free, nut-free and of course totally vegan, so almost anyone could eat them! Total crowd-pleaser.
I love making these for parties, potlucks, or any social event really.
Ingredients You’ll Need
Small red potatoes: You can either buy a bag of petite red potatoes that are very small (about the size of a golf ball or smaller) that are fairly expensive (mine are around $4 for 1.5 lbs). Or you can sort through the bulk red potatoes and choose the smallest ones. That’s what I usually do so they are a little bigger and more hearty. If you want tiny cute truly bite-size potatoes though, get the petite ones.
– Avocados: Creamy and nutritious, avocados form the base of our loaded guacamole.
– Black beans: Protein-packed and satisfying. You only need 1/2 cup from a can.
– Sweet corn: I like to cut some fresh off a cob, but frozen or canned works, too.
– Fresh tomatoes: Juicy bursts of flavor. Dice them small.
– Red onion: Provides a mild kick and vibrant color.
– Lime juice: Essential for that tangy citrus punch and to prevent the avocado from browning as fast.
– Cilantro: Fresh and aromatic, it ties everything together.
– Salt and cumin: To season and enhance the flavors.
How to Make Mini Loaded Potato Boats:
1. Prep the Potatoes: Start by washing the small red potatoes thoroughly. Cut them in half lengthwise and carefully make a cavity in the centers using a small spoon, melon baller, or cookie scoop (anything with a sharp edge) leaving a little bit of potato flesh to maintain structure–at least 1/4 inch on a all sides. I save the insides and roast them on a separate pan with oil and salt. Don’t want to waste a bite!
2. Roast the Potatoes: Toss the potatoe with 1/2 teaspoon olive oil (that’s really all you need) and 2 teaspoons of taco seasoning. Spread on a baking sheet, cut side up, and roast in a preheated oven at 400°F (200°C) for about 30 minutes, or until they are crispy and golden brown.
3. Prepare the Loaded Guacamole: While the potato skins are roasting, mash the avocados in a bowl until creamy. Stir in the black beans, sweet corn, diced tomatoes, finely chopped red onion, lime juice, chopped cilantro, salt, and cumin. Adjust seasoning to taste.
4. Assemble and Serve: Once the potato skins are done roasting and have cooled slightly, fill each boat generously with the loaded guacamole mixture. Garnish with extra cilantro leaves or a sprinkle of paprika for a pop of color.
5. Enjoy the Deliciousness: These mini loaded potato boats are best enjoyed fresh and warm, but you could make them 1-2 hours in advance if you had to. I would keep the gaucamole tightly covered until serving time to keep it looking vibrant.
They’re basically vegan deviled eggs….
I think you’ll love these Mini Loaded Potato Boats! They’re not only delicious and satisfying but also packed with nutrients. Plus, they’re versatile enough to be enjoyed as a side dish, appetizer, or even a main course if you make a meal out of them.
These cute little babies are proof that wholesome, plant-based eating can be both comforting and incredibly flavorful.
Other Potluck Ideas or Game Day appetizers:
Basil Almond Cream Cheese Cracker Appetizer
Loaded Mini Potato Boats
Ingredients
- 1.5 lbs small red potatoes (about 10-15)
- 1/2 tsp olive oil
- 2 tsp taco seasoning
Guacamole
- 2 medium ripe avocados
- 1/2 cup corn (fresh, frozen, or canned)
- 1/2 cup black beans
- 1/4 cup diced red onion
- 1/2 cup diced fresh tomato
- 1/4 cup chopped cilantro
- 1/4 tsp salt
- 1/2 tsp cumin
Instructions
- Preheat the oven to 400 degrees.
- Scrub the potatoes. Cut each one in half lengthwise. Use a melon baller, sharp measuring spoon, or cookie scoop to scoop the potato flesh out, making a cavity to hold the guacamole.
- Put the potatoes into a large bowl. Toss with the 1/2 tsp oil and taco seasoning. I save the scooped out potato insides and roast them on a separate pan, but you could just throw them away.
- Spread the potatoes on a baking sheet and bake for 30 minutes, until a fork inserts easily.
Make the Guacamole
- While the potatoes bake, make the guacamole. Rinse out the bowl you used for the potatoes and mash the avocados in it. Mix in all the remaining ingredients.
- When the potatoes are done and have cooled enough to handle, spoon some guacamole into each one. Garnish with a few cilantro leaves on top or a sprinkle of paprika for a splash of color. Arrange on a platter and enjoy!
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