Friday night Pete and I went to a party. A very fun party! Our neighbor across the street, Lisa, hosted a great gathering of friends, some from the neighborhood and some not. Besides us, most everyone seemed to already know each other, but it was such a friendly and welcoming bunch that we soon felt among old friends.
The evening flew by, we were having such a good time. Before I knew it, it was almost midnight and the next morning, we had an early breakfast date with Pete’s parents, so we were, I think, practically the first to leave. It’s a rare occasion when I’m the first to leave a party!
Lisa had a wonderful spread of both savory and sweet food, plus everyone brought a dish to share. These cute little mini stuffed potato skins I’ve made a couple times before and they’ve been a hit—Friday night was no different. This is adapted from one of my favorite cookbooks, Chloe’s Kitchen, a collection of super flavorful vegan recipes; each one I’ve made has been a keeper!
I found a lovely mix of gold, red, and purple new potatoes at the farmers’ market, which made for an extra pretty presentation. I left out the jalapeño, figuring not everyone would like the heat. Fair warning—these are addictive! Enjoy!
Avocado Salsa Stuffed Mini Potato Skins
10 small (2 inch diameter) new potatoes, any color (a mix of red, gold & purple is pretty)
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 avocadoes, pitted, peeled, and diced
1 large tomato, seeded and diced
¼ cup diced red onion
1 diced jalapeño, if you’d like to add some heat
1/8 cup chopped basil or cilantro (or a mixture of the two)
2 tablespoons freshly squeezed lime juice
½ teaspoon sea salt
½ teaspoon ground cumin
Freshly ground black pepper
To make the potato skins: Preheat oven to 375 degrees F. In large bowl, toss potatoes with the oil, salt, and pepper. Spread potatoes on a large baking sheet and bake for 45 minutes or until tender. Remove from oven and let rest until they are cool to the touch. Cut potatoes in half and scoop out the centers with a spoon or melon baller. Save the insides for another use (delicious in a breakfast hash with veggies).
Turn the oven to 400 degrees F. Place the scooped out potato skins cut side up on a large baking sheet and bake for an additional 15 minutes until the edges are crisp.
To make avocado salsa: Gently mix avocado, tomato, onion, jalapeño, basil/cilantro, lime juice, salt, cumin, and pepper in a medium bowl. Taste and adjust seasonings.
Stuff each potato skin with a spoonful of salsa and set out on a pretty platter. If you used different color potatoes, have the colors evenly distributed. Makes 20 potato skins.