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 1/2 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.