Guacamole Stuffed Potato Skins take potato skins and top them with guacamole, salsa, Greek yogurt, red onion and green onion and fished off with melted cheese, creating the perfect game day snack! We even like making these for our weekly lunches or dinners!
The Super Bowl is fast approaching and that means appetizers, dips, and finger foods will be making it onto a lot of people’s game day tables.
The reality is that if the Packers aren’t playing in the Super Bowl, then I am strictly there for the food and commercials. These Guacamole Stuffed Potato Skins are making an appearance at our festivities. These are a fun twist on traditional potato skins.
My kids love all of the snacks and appetizers and this is one we make a lot. You can use your favorite store-bought guacamole and salsa or you can make a homemade guacamole and a homemade salsa to use. One thing I love about these potato skins is that you can easily customize them with other ingredients like black beans, cheese, sour cream, fresh cilantro and pico de gallo.
What I Love About These Guacamole Stuffed Potatoes
- Great for a Crowd: These stuffed potato skins are great for a crowd at a tailgate, holiday party or even for your lunches of dinners. You can add other ingredients like black beans, ground beef or ground turkey, cheese, fresh vegetables and salsa.
- Easy to Customize: While I love just the guacamole with the a few simple garnishes you also can customize these to your liking. Try making these a zesty potato skin with jalapeños, hot sauce and a medium salsa. Or you can make a Mediterranean potato skin by adding feta cheese, chopped olives and fresh parsley.
- Simple to Make: The hardest part of these potato skins is just the preparation of the potatoes. You have to scrub them, bake them and then stuff them. It really is a simple process and makes great meal-prep!
If you like these Guacamole Stuffed Potatoes, try these Loaded Smashed Potatoes, Southwestern Sweet Potato Rounds, Gouda Smashed Potatoes or these Air Fryer Twice Baked Potatoes.
Ingredients You’ll Need
- Whole Russet Potatoes: I find that russet potatoes work best for potato skins. Their thick skins crisp up well, and their starchy interior makes them easy to scoop out. Make sure to scrub them before using them.
- Oil: For this recipe I used both olive oil and a high heat point oil like avocado oil.
- Cheese: I added cheese to these potato skins. You can skip this if you don’t want to use cheese. Some great cheese options are shredded cheddar, pepper jack, or mozzarella cheese.
- Guacamole: You can use a store-bought guacamole or a homemade guacamole.
- Salsa: I like to add a medium salsa to the guacamole mixture to add flavor and heat. Feel free to use your favorite salsa.
- Greek Yogurt: A small amount of Greek Yogurt helps make the guacamole mixture creamy! You can skip this if you want to.
- Vegetables: I added diced red onion and green onions to the stuffed potato skins. Some other great options are fresh cilantro, diced tomatoes and diced jalapeños.
How to Make Guacamole Stuffed Potato Skins
Step 1: Scrub the Potatoes: Preheat the oven to 400 degrees F. Rinse and scrub the potatoes under water and then dry them with paper towel and use a brush to rub each potato with a thin layer of olive oil.
Step 2: Bake Potatoes: Put the potatoes on a baking sheet and bake for 50-60 minutes {you want the potatoes to be soft to cut and starting to crisp on the skin}.
Step 3: Scoop Out Potatoes: Remove the potatoes from the oven and let sit for five minutes, or until you can handle them. Cut each potato in half and using a spoon or scoop gently scoop out the center leaving a thin layer of potato in the skin {save the center of the potatoes for mashed potatoes or soup}. Place the halved potatoes on a broiler pan or roasting pan. Turn the oven up to 450.
Step 4: Rub with Oil and Bake: Rub each potato skin with the canola or avocado oil {you want a high smoke point oil} and sprinkle the inside with salt and pepper. Place the potatoes on a roasting or broiler pan and bake for 18 minutes or until the skins are crispy, flipping half way through.
Step 5: Melt Cheese: Remove the potato skins from the oven and sprinkle the cheese on the inside of each potato. Return the potato skins to the oven for 3-4 minutes, until the cheese is melted.
Step 6: Stuff Potatoes: Remove the potato skins from the oven and layer each potato with guacamole, salsa, Greek yogurt, chopped red onion and green onion {or whatever garnishes you desire}. Serve warm.
Recipe FAQ
I find that Russet potatoes work best. Their thick skins crisp up well, and their starchy interior makes them easy to scoop out.
You will want to scrub the outside of each of the potatoes to get the dirt off of them.
Let the potatoes cool slightly, then cut them in half lengthwise. Scoop out most of the flesh, leaving about 1/4 of an inch of potato attached to the skin. Save the scooped-out flesh for mashed potatoes or another recipe.
The way to ensure your potatoes are crispy is to brush them with oil or melted butter and bake them at a high temperature after scooping out the insides.
Yes you can! Prep the skins and store them in the refrigerator. Add toppings and bake when ready to serve.
You can use it for mashed potatoes, potato soup or potato pancakes.
Ways to Customize these Potato Skins:
- Beans: There are a variety of beans that work nicely in these potato skins. Some I like are black beans, pinto beans and red beans.
- Cheese: If you like cheese you will want to add that to these stuffed potato skins. I like shredded pepper jack, cheddar or mozzarella cheese.
- Vegetables: Freshly diced vegetables like onion, tomatoes, jalapenos, poblano peppers or radish is a great addition.
- Salsa: If you like salsa try adding a small amount on top of each potato skin. You can make this Tomatillo Salsa, Avocado Tomatillo Salsa or Pico de Gallo.
- Other ingredients: Some other ingredients that are great additions are bacon bits, sour cream, chives, pickled red onions and pickled vegetables.
Other Potato Recipes You Might Like:
If you like potato recipes try one of these delicious recipes!
- Lebanese Potato and Eggs
- Potato Leek Soup
- Chicken Potato Soup
- Lemon Roasted Potatoes
- Spicy Potatoes
- Cauliflower Potato Salad
Guacamole Stuffed Potato Skins
Ingredients
- 6 small whole russet potatoes
- Olive Oil
- canola oil or avocado oil,, {you want an oil with a high smoke point}
- 1 cup sharp cheddar cheese,, shredded
- 8 ounces Guacamole,, {1 cup}
- 1/4 cup Salsa
- 2 tablespoons Greek Yogurt
- 2 tablespoons red onion,, finely chopped
- 3 green onions,, chopped
Other garnish ideas:
- Freshly chopped cilantro
- Black beans
- Diced tomatoes
- Jalapeños
Instructions
- Preheat the oven to 400 degrees F. Rinse and scrub the potatoes under water and then dry them with paper towel and use a brush to rub each potato with a thin layer of olive oil.
- Put the potatoes on a baking sheet and bake for 50-60 minutes {you want the potatoes to be soft to cut and starting to crisp on the skin}.
- Remove the potatoes from the oven and let sit for five minutes, or until you can handle them. Cut each potato in half and using a spoon or scoop gently scoop out the center leaving a thin layer of potato in the skin {save the center of the potatoes for mashed potatoes or soup}.
- Place the halved potatoes on a broiler pan or roasting pan. Turn the oven up to 450.
- Rub each potato skin with the canola or avocado oil {you want a high smoke point oil} and sprinkle the inside with salt and pepper. Place the potatoes on a roasting or broiler pan and bake for 18 minutes or until the skins are crispy, flipping half way through.
- Remove the potato skins from the oven and sprinkle the cheese on the inside of each potato. Return the potato skins to the oven for 3-4 minutes, until the cheese is melted.
- Remove the potato skins from the oven and layer each potato with guacamole, salsa, Greek yogurt, chopped red onion and green onion {or whatever garnishes you desire}.
- Serve warm.
Notes
- How do I scoop the inside of the potato out? Let the potatoes cool slightly, then cut them in half lengthwise. Scoop out most of the flesh, leaving about 1/4 of an inch of potato attached to the skin. Save the scooped-out flesh for mashed potatoes or another recipe.
- How do you make crispy potato skins? The way to ensure your potatoes are crispy is to brush them with oil or melted butter and bake them at a high temperature after scooping out the insides.
- Can I make potato skins ahead of time? Yes you can! Prep the skins and store them in the refrigerator. Add toppings and bake when ready to serve.
- How can I use the scooped out potato? You can use it for mashed potatoes, potato soup or potato pancakes.
Oh yeah. I need these in my life. And if my guests are lucky, I’ll let them have some too. :o) Delicious!