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guacamole potato skins
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Vegan Guacamole Potato Skins

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

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.

Notes

Adjust cilantro and jalapeños to your preference. Using more of each for a more flavorful and  spicer guacamole. See the substitution section of the blog post if you do not want to use cilantro.