Description
The perfect Cinco De Mayo appetizer or a great anytime snack!
Ingredients
- FOR THE ROASTED POTATOES:
- 1-½ pound Baby Red Potatoes, Or 1 Small Bag
- ½ teaspoons Olive Oil
- ½ teaspoons Cumin
- ½ teaspoons Paprika
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Salt
- ⅛ teaspoons Pepper
- FOR THE LOADED GUACAMOLE:
- 1-½ whole Avocados
- ½ cups Corn Kernels
- ½ cups Black Beans
- ½ cups Tomato, Smalled Diced
- 1 clove Garlic, Minced
- 1 Tablespoon Cilantro, Chopped
- 1 teaspoon Cumin
- 1 Lemon Or Lime, Juiced
- ¼ cups Red Onion, Small Diced
- ¼ teaspoons Salt
- FOR GARNISH (optional):
- 2 whole Radish, Cut Into Small Matchsticks
- Cilantro Leaves
Preparation
1. Preheat oven to 400ºF.
2. Cut each potato in half and, using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about ¼ inch border.
3. Put potatoes in a large bowl and drizzle with olive oil and season with spices.
4. Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes.
5. For the guacamole, in a medium-sized bowl add the avocado slices and mash them.
6. Then add the remaining guacamole ingredients and stir until combined.
7. Scoop a small spoonful of guacamole mixture into each potato cup.
8. Garnish with radish matchsticks and cilantro leaves, if desired.
9. Best when served immediately, while potatoes are still warm.
