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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 is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MINI POTATO SKINS
10 small (2-inch diameter) new potatoes, red or white
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

AVOCADO SALSA
3 avocados, pitted, peeled, and diced
2 tablespoons lemon or lime juice
½ teaspoon sea salt
½ teaspoon ground cumin
Freshly ground black pepper
¼ cup salsa fresca:
1 seeded and diced medium tomato, 1 tablespoon finely chopped red onion, 1 tablespoon finely chopped fresh cilantro, and ¼ teaspoon salt.
Directions:
Directions:
For the mini potato skins:

Preheat the oven to 375°F.

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 fork 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 or melon baller. Save the insides for another use, like mashed potatoes.

Turn the oven up to 400°F. Place the scooped out potato skins cut-side up on a large baking sheet and bake for an additional 15 minutes until the edges are crisp.

For the avocado salsa:

In a medium bowl, using a large spoon, gently mix avocado, lemon juice, salsa fresca, salt, cumin, and a few grinds of pepper. Adjust seasoning to taste.

To serve:

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

 

 

 

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