Potato Skins with Guacamole
Crispy, cheesy, and loaded with fresh guacamole, these Potato Skins with Guacamole are the ultimate appetizer or snack that’s perfect for parties, game days, or whenever a savory craving strikes! Featuring oven-baked russet potato skins brushed with olive oil for the perfect crunch, this recipe takes things to the next level with a topping of melted cheddar cheese and optional crispy bacon bits. But the real star is the homemade guacamole—made with ripe avocados, zesty lime juice, fresh cilantro, and a kick of jalapeño—bringing a burst of creamy, tangy flavor to every bite. Garnished with green onions and ready in just over an hour, this crowd-pleasing dish combines comforting textures and bold flavors for an irresistible treat. Whether you’re serving them as appetizers or pairing them with your favorite drinks, these potato skins promise to impress!
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Recipe Information
Ingredients
- 4 pieces Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
- 0.25 cup Cooked bacon, crumbled (optional)
- 2 tablespoons Green onions, thinly sliced
- 2 pieces Avocados
- 1 tablespoon Lime juice, freshly squeezed
- 1 clove Garlic, minced
- 2 tablespoons Cilantro, chopped
- 1 medium Tomato, diced
- 1 small Jalapeño, seeded and minced (optional)
- 0.5 teaspoon Salt (for guacamole)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Prick each potato with a fork a few times, then bake directly on the oven rack for 40-50 minutes or until tender when pierced with a knife.
While the potatoes are baking, make the guacamole. Scoop the avocado flesh into a bowl and mash it with a fork to your desired consistency.
Stir in lime juice, minced garlic, chopped cilantro, diced tomato, optional jalapeño, and 0.5 teaspoon of salt. Mix well and set aside.
Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out most of the flesh, leaving a thin layer of potato on the skin.
Brush the inside of the potato skins with olive oil and sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Place the potato skins, skin-side down, on a baking sheet and bake for 10 minutes at 400°F (200°C) until crispy.
Remove the potato skins from the oven and sprinkle the insides with shredded cheddar cheese. If using, add crumbled bacon.
Return the potato skins to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbling.
Top each potato skin with a spoonful of guacamole and garnish with sliced green onions before serving.
Serve immediately to enjoy the crispy skins and fresh guacamole!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 2.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1447 mg | 31% | |
*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.
