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Mini Potato skins stuffed with Avocado Salsa Recipe

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This recipe for Mini Potato skins stuffed with Avocado Salsa, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Barnett

Category:
Category:

Ingredients:  
Ingredients:  
10 small ( 2 inch diameter new potatoes, red or white
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp ground pepper

Avocado Salsa
3 avocados, pitted, peeled and diced
2 tbsp lemon or lime juice
1/4 cup salsa fresca
1/2 tsp sea salt
1/2 tsp ground cumin
freshly ground black pepper

Directions:
Directions:
For the skins:

preheat oven to 375.
In a large bowl, toss potatoes with oil, salt, and pepper. Spread potatoes on a large baking sheet, and bake for 45 minutes or until tender. Remove from oven and let potatoes rest until they are cool to the touch. Cut potatoes in half and scoop out the centers with a spoon . Save the insides for another use.

For the Salsa:
Medium bowl, using a large spoon, gently mix avocado, lemon juice, salsa fresca, salt, cumin, and a few grinds of pepper. Adjust to taste.

Stuff yeah potato skin with a spoonful of avocado salsa. Platter and serve.

Number Of Servings:
Number Of Servings:
10

 

 

 

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