Guacamole Stuffed Potato Skins

Guacamole Stuffed Potato Skins are crispy potato skins topped with melted cheese, guacamole, salsa, Greek yogurt, red onion and green onion creating the perfect game day snack! 

Guacamole Stuffed Potato Skins

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. These Guacamole Stuffed Potato Skins are making an appearance at our festivities. The reality is that if the Packers aren’t playing in the Super Bowl, then I am strictly there for the food and commercials. I recently had a new found love for potato skins. I remember eating them from time to time in college at the bar when we were watching football but then they totally went off of my radar. My sister inspired today’s recipe after a conversation we had over the holidays about what she was making at her upcoming New Years Eve party. She mentioned potato skins were on her list as an appetizer to make for her guests and I knew I had to make them for the Super Bowl. I forget how much I love stuffing delicious things like guacamole and salsa inside little, crispy potatoes. They are the perfect canvas for all of my favorite things..salsa, guacamole, cheese and a dollop of Greek yogurt. I used Sabra’s Medium Salsa , Classic Guacamole and the Farmer’s Ranch Greek Yogurt Dip but you could easily use a variety of their products in today’s recipe. For example they have a great Spicy Guacamole that would be killer on these Guacamole Stuffed Potato Skins. Sabra also has a nice line of salsas including a Restaurant Style that I love and a Chunky Pico de Gallo that would be nice. To lighten these beauties up I went with the Farmer’s Ranch Greek Yogurt Dip instead of sour cream. I love their Greek Yogurt Dips for so many reasons but especially for dipping fresh veggies in and spreading on sandwiches. Guacamole Stuffed Potato Skins take a bit of time to make because the potatoes need to bake in the oven to get soft and then you have to bake them again to crisp the skins. But that gives you time to make the rest of your food while they are cooking away. What I love about these Guacamole Stuffed Potato Skins is the crispy skins, the soft center and then of course all of the delicious things stuffed inside. I mean guacamole stuffed in anything is heavenly in my opinion. You can also easily modify these potato skins:

• Try using a different cheese like pepper jack.
• Mix up the garnishes with things like freshly chopped cilantro and diced tomatoes.
• Add a small handful of black beans to each potato skin for a boost of protein.

Don’t miss a recipe! Sign up for my newsletter by clicking here and get free recipes delivered straight to your kitchen.  You can also find me on Facebook, Pinterest, Twitter, Google + and Instagram. I just joined Snapchat too {acedarspoon}.

Guacamole Stuffed Potato Skins

• Author: Julia // A Cedar Spoon
• Prep Time: 10 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6-8
• Category: Appetizer, Snack

Print

Pin

---

Description

Guacamole Stuffed Potato Skins are crispy potato skins topped with melted cheese, guacamole, salsa, Greek yogurt, red onion and green onion creating the perfect game day snack!

---

Ingredients

• 6 small whole russet potatoes
• Olive Oil
• Canola, peanut or grape seed oil {you want an oil with a high smoke point}
• 1 cup sharp cheddar cheese, shredded
• 1 – 8 oz. container Sabra Classic Guacamole
• 1/4 cup Sabra Medium Salsa
• 2 Tablespoons Sabra Farmer’s Ranch Greek Yogurt Dip
• 2 Tablespoons red onion, finely chopped
• 3 green onions, chopped
• Other garnish ideas:
• Freshly chopped cilantro
• Black beans
• Diced tomatoes
• Jalapeños

---

Instructions

1. 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}.
2. 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.
3. Rub each potato skin on the inside and outside with canola, peanut or grape seed 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.
4. 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.
5. 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}.
6. Serve warm.

For more football watching recipes follow my Tailgate and Football Pinterest board! Follow A Cedar Spoon / Julia ‘s board Fall Tailgate & Football on Pinterest.

For those that love their chips and dips you will love Sabra’s Buy, Snap, Score promotion. If you buy 2 Sabra® products (8 oz. or larger) and 2 bags of Stacy’s®Pita Chips (6.7 oz. or larger) together before 2/15/216, text “DIP” to 811811 and follow the directions to submit a photo of your receipt OR upload your receipt to this website you will score a $5 gift card! Disclosure: I am honored to be a Sabra Tastemaker. As always opinions are 100% my own. Thanks for supporting the brands that make A Cedar Spoon possible!