Guacamole Stuffed Potato Skins

These crispy guacamole stuffed potato skins are loaded with a secret ingredient – mouthwatering roasted tomatoes. Serve these at your next game-day celebration, brunch, or as a fun appetizer for any party!

Party food! Potatoes and guacamole and fiesta-style flavor explosions! And wine! Oh yes, there will be wine.

I'll be honest with you guys – I've never been a "sports" person. At least, not when it comes to basketball or football.

That being said, I can see the merits of hanging out at parties for the big games. (AKA FOOD). Ya feel me? No matter which team wins or loses, my favorite thing about any kind of tailgating/sports related activity is carbs. Everyone else can keep the hot dogs, the burgers, the wings, the meatballs, and the veggies + ranch dip. Just give me the carbs. What do I mean by that?

• Chips
• Guacamole
• Salsa
• Nachos
• Quesadillas

If the list above is any indication, my obsession with carbs has a south-of-the-border flair. Which means, drumroll.... WINE! Specifically, a sublimely smooth, easy-drinking Chilean Cabernet Merlot blend from Frontera. I recently discovered this variety at our neighborhood wine shop and I have been buying it on the regular. It's affordable and it goes with most everything. Especially these guacamole potato skins. 😉 I put A LOT of thought into this game-day snack and wine pairing – trust me.

There's a secret to the guacamole potato skins is that takes these potato skins to the next level. Oven. Roasted. Tomatoes. As they cook down, they caramelize into savory, mouth-watering perfection and they add layers of magic to the guacamole. The wine brings everything together in all the right ways because it makes every bite more tasty.

Frontera's Cab-Merlot pairs well with any other game-day recipe you can think of because it stands up to bold flavors – spicy, savory, and cheesy. And most importantly, it's approachable. It's not too dry and not too sweet, which means it's a guaranteed crowd-pleaser for all kinds of guests.

I may not be cheering on my team. I may not show up sporting a jersey (ha – sporting, get it?). I may not even know who's playing who. But everyone celebrates game day a little differently and at the very least, I can bring guacamole stuffed potato skins to elevate the playing field. And for bonus points, I can bring the perfect wine to go along with it.  💃🏼 🍷

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

There's a 55" HD flat screen up for grabs, thanks to Frontera! Want to win? Just click here to enter the Frontera Wines Game Day Sweepstakes and submit your picture for a chance to win! 

Frontera

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• Author: Jordan Cord
• Yield: 16 1x

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Description

This guacamole potato boat recipe is next level. The crispy potato skins are loaded with fresh guacamole and oven roasted tomatoes. Perfect for entertaining and SO easy.

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Ingredients

Scale 1x2x3x

Potatoes

• 8 yukon gold potatoes
• 3 Tablespoons olive oil
• 2 teaspoons sea salt
• 2 teaspoons black pepper

Guacamole

• 2 avocados
• ¼ cup red onion, diced
• ¼ cup roasted tomatoes (about 3 vine tomatoes, see below)**
• 1 clove garlic, minced
• 2 Tablespoons lime juice
• ½ teaspoon sea salt
• ½ teaspoon pepper
• pinch of cayenne (optional)

Optional for Topping

• Diced red onion
• Cilantro
• Lime juice

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Instructions

Potatoes

1. Preheat oven to 400º and line 2 baking sheets with aluminum foil. Spray with olive oil.
2. Cut potatoes in half lengthwise and arrange, cut-sides down on the first baking sheet. Drizzle with olive oil and sprinkle salt and pepper over top. Bake for 50 minutes, or until fork tender. Remove and allow to cool.
3. Once they've cooled, use a knife or spoon to scoop out some of the potato from the cut-side. I scooped about ½ inch deep from each potato.

Guacamole

1. On the second baking sheet, arrange tomato slices. Drizzle with oil and sprinkle sea salt and pepper. Bake 45 minutes, then set aside to cool.
2. In a large bowl, combine avocado, red onion, garlic, lime juice, sea salt, pepper, and cayenne (if desired.) Use a fork to mash the avocado and mix to combine.
3. Once the roasted tomatoes are cool, dice them up and add to the guacamole. Stir gently to combine.

Assembly

1. Scoop the guacamole into the potatoes – as much or as little as you'd like!
2. Top with fresh cilantro, lime juice, or onion and enjoy.

Notes

** If you want to skip roasting the tomatoes, you can always use fresh tomatoes or pre-made salsa instead. I just realllllly recommend roasting them for that mind-blowing flavor party in your mouth situation!

• Category: Appetizer

Nutrition

• Serving Size: 1
• Calories: 147
• Sugar: 1.2 g
• Sodium: 306.7 mg
• Fat: 6.3 g
• Saturated Fat: 0.9 g
• Unsaturated Fat: 5.4 g
• Trans Fat: 0 g
• Carbohydrates: 21.3 g
• Fiber: 4.1 g
• Protein: 2.7 g
• Cholesterol: 0 g