Loaded Mini Potato Boats
These scrumptious morsels are satisfying, delicous, and perfect for sharing. Make them for parties, potlucks, or just for dinner at home!
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!
