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.
8 yukon gold potatoes
3 Tablespoons olive oil
2 teaspoons sea salt
2 teaspoons black pepper
1/4 cup red onion, diced
1/4 cup roasted tomatoes (about 3 vine tomatoes, see below)**
1 clove garlic, minced
2 Tablespoons lime juice
1/2 teaspoon sea salt
1/2 teaspoon pepper
pinch of cayenne (optional)
Optional for Topping
Diced red onion
Preheat oven to 400º and line 2 baking sheets with aluminum foil. Spray with olive oil.
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.
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.
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.
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.
Once the roasted tomatoes are cool, dice them up and add to the guacamole. Stir gently to combine.
Scoop the guacamole into the potatoes – as much or as little as you’d like!
Top with fresh cilantro, lime juice, or onion and enjoy.
** 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!