Crispy seasoned potato skins stuffed with edamame guacamole. These mini guacamole potato skins are great for game day, hosting, or anytime you need an easy vegan appetizer.
I'm wholeheartedly obsessed with the classic guacamole and chips when the weather is warm, but there's something special about cold guacamole inside of a hot potato skin on chilly days that just sends me over the edge (in the best way possible). Try it out and let me know if you feel the same way in the comments below!
If you need other warm snack ideas, be sure to also check out these easy buffalo cauliflower bites and this creamy spinach kale dip.
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Ingredients for potato skins with guacamole
- Baby red potatoes
- Avocado oil
- Salt, pepper & garlic granules
- Edamame guacamole
- Optional toppings; red pepper flakes, hemp seeds, and pickled jalapeños.
How to make vegan potato skins
First, wash and cut baby potatoes in half. Then, toss with oil and seasonings. Bake for 25-30 minutes.
While the potatoes bake, prepare the guacamole.
When potatoes are done, remove from oven & scoop out a teaspoon from the center of each potato half.
Add guacamole to each and top with cilantro, edamame, or red pepper flakes.
Substitutions for guacamole potato skins
Red baby potatoes: swap baby red potatoes for sweet potatoes, full size red or Yukon gold potatoes and add an additional 5-10 minutes to the cook time.
Edamame: edamame adds additional nutrients like protein & fiber, but it can be omitted if you don't have any on hand. Substitue with additional hemp seeds if desired.
Cilantro: you'll want to add extra spices to replace the additional flavor cilantro gives. Add an additional dash of garlic, red pepper flakes, black pepper, and onion granules.
Pickled jalapeno slices: I use jarred since I always have them on hand but fresh jalapeno can also be used, remove seeds and dice finely.
Salt: iodized, sea salt, kosher, or pink Himalayan work best in the guacamole and for the potatoes.
Variations
Wondering what else you can stuff baked potato skins with besides guacamole? Here are some of my favorite vegan options;
- Simple potato skins: add vegan Mexican style cheese and bake again until cheese is melted. Remove and top with black beans and guacamole.
- Loaded potato skins: add cheese to the skin first and place back in the oven for 5 minutes or until cheese is melted. Alternatively, add vegan queso instead. Remove and add black beans, guacamole and salsa. For extra loaded, add tofu or walnut taco "meat".
- Greek style potato skins: add vegan feta cheese, red onion (diced) oregano, hemp seeds, and olives of choice.
- Tofu potato skins: add vegan cheese of choice and place back in the oven for 5 minutes or until cheese is melted. Remove and add jalapeno tofu pieces and spritz with lemon.
- Pesto potato skins: add mashed chickpeas, vegan pesto, and vegan parmesan cheese to the skins. Bake for 5-10 minutes or until the cheese is melted.
- Buffalo style potato skins: toss diced tofu with dairy-free buffalo sauce and add to a griddle for 5-10 minutes or until charred. Top with avocado or guacamole and pinto beans.
Storage and prep tips
The potato skins can be made ahead of time. Reheat briefly before serving so they are are warm.
The guacamole should be made directly before serving as it will begin to turn brown. If serving at a party/gathering, spritz the top of each with just an additional bit of lime juice to prevent this from happening as quickly.
Stuffed potato skins will last for a few days in the fridge, however the guacamole will turn brown. They will still be delicious, just slightly less appealing to the eye.
📋 Recipe
Vegan Guacamole Potato Skins
Equipment
- baking sheet
Ingredients
Crispy Mini Potatoes
- 24 oz / 1 lb baby red potatoes (washed, dried and cut in half)
- 1 tablespoon avocado oil
- ¼ teaspoon garlic granules/powder
- ⅛-¼ teaspoon salt
- ¼ teaspoon black pepper
Edamame Guacamole
- 2 medium-large avocados
- ½ cup shelled edamame
- ¼-½ cup roughly chopped fresh cilantro, stems included
- ¼ cup pickled jalapeno slices, diced
- ½ cup red onion, diced
- ¼-⅓ cup hemp seeds
- 2 tablespoons lime juice
- ½ teaspoon garlic granules/powder
- ¼-½ teaspoon salt of choice
Optional garnishes
- additional edamame, pinch crushed red pepper, cilantro, jalapeño, or hemp seeds.
Instructions
- Preheat oven to 415° F. Wash and dry potatoes.
- Cut each baby red potato in half. Add to a baking sheet and toss with avocado oil, salt, pepper, and garlic. Flip each half so the skin is baking directly on the baking sheet. Bake for 25-30 minutes or until a fork easily pierces through the potato. *I like to flip them around 20 min and then bake for an additional 10, making the insides of the potato also delicious!
- While the potatoes bake, prepare the guacamole. Boil edamame according to package instructions. Drain and rinse with cold water. Add to a medium sized bowl with avocado and mash together. Dice onion, cilantro, red onion, and jalapeno slices and add to the bowl along with hemp seeds, lime juice, garlic, and salt. Stir until combined.
- Remove potatoes from the oven and let cool for 5-10 minutes or until they can safely be touched. Use a teaspoon (or ½ tsp) measuring spoon and scoop out the middle of each potato, then fill with the guacamole. Garnish with additional cilantro, hemp seeds, edamame, or red pepper flakes and enjoy! *Be sure not to scoop too deep or else the potato skin will tear. The combination of a bit of potato and guacamole is just sensational so don't get rid of all the goodness! *Save the potato you scoop out and add to tofu scramble, grain bowls, salads, etc.
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