These Roasted Potato Cups with Loaded Guacamole are the perfect party appetizer! They’re packed with tons of flavor and are always a hit!
I apologize, I was a little lazy around Easter time and didn’t post any Easter recipes. It’s not that I don’t like deviled eggs or hot crossed buns (I actually don’t think I’ve ever had hot crossed buns before, but once upon a time I did learn how to play the song on the piano!), I guess I just wasn’t feeling super inspired. When I was a kid we had the most amazing Easter egg hunts and Easter potluck (the Easter egg hunts were seriously the best in the world and better than any kid could ever ask for!), but now that I’m older, I don’t really do much Easter celebrating.
I do, however, do some mean Cinco De Mayo celebrating! If you’re familiar with my blog, you know that I can’t get enough Mexican food. So, I guess you could say that I’m celebrating Cinco De Mayo and sharing this recipe as an excuse to post yet another Mexican recipe on here. I hope you don’t mind! And, since I neglected to give you an Easter recipe, I’ve kinda combined the two holidays into one with this dish.
How To Make Roasted Potato Cups With Loaded Guacamole
- First you want to cut your baby potatoes in half and then use a melon baller or metal teaspoon to scoop out some of the middles. This is the part that takes the longest.
- Then toss them together with some olive oil and spices and roast in the oven until golden brown.
- While they’re roasting, mash the avocado an then add in all the other toppings!
- Scoop a spoonful of loaded guacamole into each potato cup, garnish with some fresh herbs and you’re done!
I promise after this I will start posting recipes that don’t involve avocados every week, but sometimes I just can’t help myself!
See Exactly How I Make These Roasted Potato Cups With Loaded Guacamole Here:
ENJOY OTHER DELICIOUS VEGAN APPETIZER RECIPES HERE
Sweet Potato Bites with Guacamole and Black Bean Hummus
Roasted Butternut Squash Falafel Bites
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Roasted Potato Cups with Loaded Guacamole {gf+v}
- Total Time: 1 hour
- Yield: 15 1x
- Diet: Vegan
Description
These Roasted Potato Cups with Loaded Guacamole are perfect for a fun party appetizer!
Ingredients
Roasted Potato Cups
- 1.5 pounds baby red potatoes, or 1 small bag
- 1/2 teaspoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Loaded Guacamole
- 1 and 1/2 avocado
- 1/2 cup corn kernels, frozen, canned, or fresh
- 1/2 cup black beans
- 1/2 cup chopped tomato
- 1/4 cup diced red onion
- 1 clove garlic, minced
- Juice of 1/2 a lemon or lime
- 1 tablespoon chopped cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- Radish, cut into matchsticks to garnish, if desired
- Cilantro leaves for garnish, if desired
Instructions
- Preheat the oven to 400 degrees F.
- Cut each potato in half and using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about 1/4 inch border.
- Put potatoes in a large bowl and drizzle with olive oil and season with spices.
- Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes.
- In a medium sized bowl add the avocado slices and mash them.
- Then add the remaining guacamole ingredients and stir until combined.
- Scoop a small spoonful of guacamole mixture into each potato cup.
- Garnish with radish matchsticks and cilantro leaves, if desired.
Notes
*Best when served immediately while potatoes are still slightly warm.
*If transporting, cover with plastic wrap and make sure the plastic wrap is directly touching the guacamole to ensure that is stays nice and green.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Appetizer, Gluten Free, Vegan
- Method: Oven
- Cuisine: Mexican
Love the recipe. I cut the potatoes in half, seasoned and oiled like the recipe says and roasted them then melon balled the centers out, lightly mashed the melon balls and added it to the rest of the ingredients. It was perfect. Thanks so much for the recipe. Its going on my Favorite “5 stars” cook again pile.
That is an amazing idea!!
what about halving the potatoes, seasoning the complete surface of the halves, baking, AND THEN, MELON BALLING OR SPOON OUT THE CENTERS OF THE HALVES…. you can then “mix that cooked portion(mash) with the avocado and goodies and stuff the halves with a heaping portion of the avocado mixture…
That sounds delicious!!
I tried these a while back and loved them!
Awesome! So glad to hear it!
They look yummy I must try them soon
Thanks, Deborah! I hope you enjoy them! š
I have tried the recipe yesterday and it was absolutely delicious. I ate the leftovers this morning and it was still very tasty. Instead of the recommanded potatoes I used Gourmande potatoes which worked well. Thanks a lot and I will certainly start following you.
I’m so glad you liked them!!
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature your potato cups. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Of course! Thanks for asking š
Love this recipe.The roasted potatoes are seasoned perfectly and the loaded guac is healthy and delicious! They look delicious too!! Thanks for an incredible recipe!
Thank you! I’m so glad you like it! š
Brilliant. … Delicous
Thank you! š
I only recently discovered my love for avocado, so I love coming across new recipe ideas that use them. These sound great!
It’s amazing!! Thanks š
I can’t believe it took me 3 years to find this recipe. Where has this been all my life?!?!? Newly vegan and experimenting with different ways to eat my favorite things (and still make my picky roommate happy), I threw this together last night.
We used an assortment of small potatoes we had on hand a layer of refried pinto beans, cilantro lime white rice, and topped it off with the loaded guac (added black olives and a dash of cumin). DELISH!!! Thanks for sharing!
oh my gosh, that sounds amazing!! I’m going to have to try it that way! So glad you enjoyed them š
Made these and they were absolutely delicious! I served them with roasted red capsicum, corn on the cob and steamed carrots. Yum! A few friends have said they were great too.
That’s great to hear, Michelle! I’m so glad everyone enjoyed them š
I made these for a party last night…they were the first thing to get eaten. WONDERFUL recipe!!
That’s awesome to hear!! So glad everyone liked them š
These are such a great little appetizer! Love the combination. Looks great!
Thank you so much!!