Mini Baked Potatoes with Guacamole

Transform your appetizer game with these delightful Mini Baked Potatoes with Guacamole! Perfectly roasted baby potatoes with crispy skins and tender centers serve as the ultimate edible vessel for creamy, fresh guacamole bursting with lime juice, minced garlic, and a medley of colorful ingredients like red onion, tomato, cilantro, and optional jalapeño for a hint of heat. This easy-to-make recipe is not only visually stunning but also loaded with vibrant flavors, making it ideal for parties, game-day snacks, or a fun twist on classic comfort food. Ready in just 40 minutes, these bite-sized treats are irresistibly dippable, shareable, and downright addictive!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 10

Ingredients

• 20 pieces baby potatoes (golden or red-skinned)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 pieces ripe avocados
• 1 tablespoon lime juice
• 1 clove garlic (minced)
• 2 tablespoons red onion (finely chopped)
• 2 tablespoons tomato (diced)
• 2 tablespoons fresh cilantro (chopped)
• 1 teaspoon jalapeño (finely chopped, optional)
• 0.5 teaspoon paprika (for garnish, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and dry the baby potatoes thoroughly. Ensure they are all of similar size for even cooking.

Step 3

Place the potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle with salt and black pepper, then toss to coat evenly.

Step 4

Arrange the potatoes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the potatoes are tender and their skins are slightly crisp. Flip them halfway through cooking to ensure even browning.

Step 5

While the potatoes are baking, prepare the guacamole. Cut the avocados in half, remove the pit, and scoop the flesh into a medium mixing bowl.

Step 6

Mash the avocados with a fork until smooth (a few small chunks are fine if you like a chunky texture).

Step 7

Stir in lime juice, minced garlic, red onion, diced tomato, fresh cilantro, and jalapeño, if using. Mix thoroughly and season with salt to taste.

Step 8

Once the potatoes are done baking, allow them to cool slightly so they can be handled. Cut a small slit into the top of each potato, being careful not to cut all the way through.

Step 9

Gently press the sides of each potato to create a small opening on top.

Step 10

Fill each baked potato with a dollop of guacamole using a small spoon or piping bag for a neat presentation.

Step 11

Sprinkle paprika over the guacamole for garnish, if desired.

Step 12

Serve immediately and enjoy your Mini Baked Potatoes with Guacamole!

Nutrition Facts

Serving size	(1425.5g)

Amount per serving	% Daily Value*
Calories	1537.5

Total Fat 73.3g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2447.7mg	0%
Total Carbohydrate 210.3g	0%
Dietary Fiber 44.1g	0%
Total Sugars 11.6g
Protein 27.4g	0%

Vitamin D 0IU	0%
Calcium 163.3mg	0%
Iron 10.9mg	0%
Potassium 5862.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 6.8%

Carbs: 52.2%