If you’re reading this, you should be so excited right now! We found a winner of an appetizer, and here’s what it includes. Potatoes, loaded guacamole and bacon….need I say more?!
Our biggest revelation in making this recipe was how best to roast the potato cups. Obviously you cut them in half and scooped out a hole big enough to fit the filling (best to use a melon baller or sharp edged spoon), but be sure to cut off some of the end of each potato to create a flat surface for baking purposes. This made roasting them better and easy to assemble.
We weren’t sure about the combination of flavors at first, but trying one of these was truly surprising and in a very good way. We’ve tried things like bacon cups filled with guacamole, and avocado slices wrapped in bacon (which we have an awesome recipe for by the way, here’s the link), and we always expected those to be delicious. but we love it when food surprises us!
Creating new and different combinations of flavors is what we strive to do for our readers. When we signed up to be Food Bloggers, we officially became your guinea pigs ha! And we are happy to do it! Seriously though we give this our seal of approval, and if you love guacamole were certain you will love these. Happy cooking everyone!
Inspirational Quote* I can’t change the direction of the wind, but I can adjust my sails to always reach my destination. Jimmy Dean
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 1.5 lb baby red potatoes
- 1/2 tsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 1/2 Avocado
- 1/2 cup corn (canned, frozen, or fresh)
- 1/2 cup black beans
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- juice of 1/2 a lemon or lime
- 1 tbs chopped cilantro
- 1/2 tsp cumin
- 1/4 tsp salt
- radish, cut into matchsticks for garnish if desired
- Bacon, Crumbled for garnish
- cilantro leaves for garnish if desired
Ingredients
For Potato Cups
For Loaded Guacamole
|
|
- Preheat the oven to 400 degrees F.
- Cut each potato in half and using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about ¼ inch border. Cut bottoms of potato as well to create a flat surface.
- Put potatoes in a large bowl and drizzle with olive oil and season with spices.
- Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes.
- In a medium sized bowl add the avocado slices and mash them.
- Then add the remaining guacamole ingredients and stir until combined.
- Scoop a small spoonful of guacamole mixture into each potato cup.
- Garnish with radish matchsticks, crumbled bacon, and cilantro leaves, if desired.
Adapted from: She Likes Food
[…] Roasted Potato Cups with Guacamole and Bacon […]