Mini Baked Potatoes with Guacamole
Transform your appetizer game with these delightful Mini Baked Potatoes with Guacamole! Perfectly roasted baby potatoes with crispy skins and tender centers serve as the ultimate edible vessel for creamy, fresh guacamole bursting with lime juice, minced garlic, and a medley of colorful ingredients like red onion, tomato, cilantro, and optional jalapeño for a hint of heat. This easy-to-make recipe is not only visually stunning but also loaded with vibrant flavors, making it ideal for parties, game-day snacks, or a fun twist on classic comfort food. Ready in just 40 minutes, these bite-sized treats are irresistibly dippable, shareable, and downright addictive!
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Recipe Information
Ingredients
- 20 pieces baby potatoes (golden or red-skinned)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pieces ripe avocados
- 1 tablespoon lime juice
- 1 clove garlic (minced)
- 2 tablespoons red onion (finely chopped)
- 2 tablespoons tomato (diced)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon jalapeño (finely chopped, optional)
- 0.5 teaspoon paprika (for garnish, optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the baby potatoes thoroughly. Ensure they are all of similar size for even cooking.
Place the potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle with salt and black pepper, then toss to coat evenly.
Arrange the potatoes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the potatoes are tender and their skins are slightly crisp. Flip them halfway through cooking to ensure even browning.
While the potatoes are baking, prepare the guacamole. Cut the avocados in half, remove the pit, and scoop the flesh into a medium mixing bowl.
Mash the avocados with a fork until smooth (a few small chunks are fine if you like a chunky texture).
Stir in lime juice, minced garlic, red onion, diced tomato, fresh cilantro, and jalapeño, if using. Mix thoroughly and season with salt to taste.
Once the potatoes are done baking, allow them to cool slightly so they can be handled. Cut a small slit into the top of each potato, being careful not to cut all the way through.
Gently press the sides of each potato to create a small opening on top.
Fill each baked potato with a dollop of guacamole using a small spoon or piping bag for a neat presentation.
Sprinkle paprika over the guacamole for garnish, if desired.
Serve immediately and enjoy your Mini Baked Potatoes with Guacamole!
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 11.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5862 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
