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Mini Potato Skins stuffed with Avocado Salsa

This probably would be a better summer recipe than winter recipe, but I think it combines the comfort food of potato skins with the thought of summer with the avocados and salsa. I served this with wine and cheese the other night. It was the perfect little appetizer for our group. I hope you enjoy it too.

Serves 20

Potato skins  - 10 small (2″) red or white potatoes, 2 TB olive oil, 1/2 tsp. salt, 1/4 tsp. pepper

Salsa Fresca - 1 lg. tomato, seeded and diced, 1 TB finely chopped cilantro and 1 TB chopped onion

 Avocado Salsa - 3 avocados, pitted, peeled and diced, 2 TB lemon or lime juice and 1/2 tsp. ground cumin

Preheat oven to 375 degrees.

To make potato skins, toss together all the ingredients in a bowl and stir well to make sure the potatoes are coated well. Spread potatoes on a baking sheet and bake approximately 45 min until tender. Cool until easy to handle. Halve potatoes and scoop out centers. (you can save potato flesh for hashbrowns if you want for another day).

Increase oven temp to 400 degrees. Place potato skins cut side up on baking sheet, and bake 15 minutes until crisp.

To make Salsa Fresca: combine all the ingredients in a small bowl.

To make Avocado Salsa: Mash together all ingredients in a bowl. Stir as much Salsa Fresca in with the avocado as you would like.

Stuff each potato skin with the Avocado Salsa mixture.

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