These Southwestern Stuffed Potatoes are one-bite delights!
12 petite potatoes, about 2 inches in diameter
2 Tablespoons olive oil
1 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
½ cup shredded cheddar cheese
2 teaspoons finely chopped red jalapeno pepper
Fresh cilantro for garnish
½ lime, juiced
2 Tablespoons fresh chives, finely chopped
Kosher salt and freshly cracked black pepper to taste
Prep Time: 10min | Cook Time: 40min
Preheat oven to 400 °F.
Trim a sliver off one side of each potato so they lie flat. In a large bowl, drizzle potatoes with olive oil and season with salt, pepper and garlic powder. Toss together to coat evenly and lay potatoes on a parchment lined baking sheet. Bake for 30-35 minutes or until the potatoes are fork tender.
Remove potatoes from oven and let them rest until they are cool enough to handle, then cut ¼” from the top of each. Using a ½ teaspoon, scoop out the middle portion of each potato so the remaining portion looks like a little cup. Place the potato “cups” back onto the baking sheet with the cup side up.
Evenly distribute the shredded cheddar cheese into each potato cup. Season with salt and pepper, and place the baking sheet back into the oven for about 5 minutes until the cheese has just melted.
While the cheese is melting, peel and pit the avocado. Dice the avocado and transfer to a medium bowl. Add chives, lime juice, salt and pepper and mash together with a fork until half smooth and half chunky. Adjust salt and pepper to taste.
Once the cheese has melted in the potato skins, remove the baking sheet from the oven. Let potatoes cool slightly and then top with guacamole mixture. Garnish with finely chopped jalapeno pepper and a sprinkle of cilantro. Serve warm or at room temperature.
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