Guacamole Potatoes

There isn’t much to say about this recipe except YUM.

I started with fingerling potatoes, sliced them in half and baked them until fork tender. Once they cooled, I hollowed out the center to make “boats,” then filled the boats with guacamole.

If you want to make this a meal rather than a finger food or appetizer, topping a large baked potato with guacamole is outstanding. It’s the perfect way to skip the cheese and sour cream and enjoy a nutrient-rich baked potato.


You only need 2 things:

Fingerling potatoes (as many as you feel like making)


  1. Slice fingerling potatoes in half lengthwise. Place face up on baking sheet. Bake for 30 minutes at 450.
  2. Once the potatoes are fork tender, remove them from the oven and let cool completely.
  3. To hollow out the potatoes, I used a rounded 1/4 tsp measuring spoon. Leave a little potato still in the skin, don’t scoop it down completely to the skin (as you can see in the picture above).
  4. Spoon in a little guacamole into each hollowed out potato boat.

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