These guacamole potato skins are perfect to snack on for Meatless Monday Night Football.
- 5-6 small Russet potatoes, about 3″ long
- 2-3 tablespoons Earth Balance (vegan butter), melted
- Kosher salt
- Freshly cracked black pepper
- 3 ripe avocados, halved, seeded, and flesh scooped out
- 1 lime, juiced
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon cayenne
- ½ medium onion, diced
- ½ jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- 2 green onions, sliced thin
- 1 jalapeño, sliced thin, optional, for garnish
- fresh cilantro, chopped, optional, for garnish
- ¼ teaspoon lemon juice
- about ¼ cup unsweetened unflavored Silk almond milk
- 1-2 cloves garlic, peeled, smashed, and minced
- Kosher salt, to taste
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 cup Just Mayo (vegan mayonnaise)
- ½ cup Follow Your Heart Vegan Sour Cream
- A couple drops of white vinegar
- Fresh dill, to taste, optional
- Cayenne pepper, to taste, optional
- Paprika, to taste, optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Make the Ranch Dressing
- Make the “buttermilk”by pouring lemon juice into a measuring cup then filling to ¼ cup level with almond milk. Set aside and allow to curdle, about 10 minutes.
- On a cutting board, sprinkle some kosher salt on the minced garlic cloves and then, with the back of a fork, begin to smush and mash the garlic and salt into a paste.
- Combine garlic-salt paste, parsley, chives, vegan mayonnaise, and nondairy sour cream in a medium bowl; whisk until smooth.
- Add “buttermilk” mixture, as necessary to thin to desired consistency. When desired consistency is reached, add a couple drops of white vinegar and any other additional ingredients, as desired. Taste and adjust the seasonings, adding more salt and freshly ground black pepper to taste.
- Chill in the refrigerator and allow flavors to meld while you make the potato skins.
Make the Potato Skins:
- Preheat oven to 400ºF.
- Wash potatoes well and pierce all over with fork.
- Place potatoes directly on middle oven rack and bake until skins are crisp and a knife or fork pierces the potatoes easily, about 50 minutes.
- Let the potatoes cool for about 10-15 minutes, until they are cool enough to handle.
Make the Guacamole:
- In a large bowl combine the avocado meat and lime juice and toss to coat.
- Drain the lime juice off and reserve in a small bowl.
- Add smoked paprika, salt, cumin, and cayenne and mash with a potato masher, leaving some chunks for texture.
- Fold in the onions, jalapeño, tomatoes, cilantro, garlic, and 1 tablespoon of the reserved lime juice.
- Set aside while you…finish the potatoes
Finish the Potatoes:
- Once the potatoes are ready, remove and let cool about 10 minutes on a wire rack, or until the potatoes can be handled.
- Set oven to broil.
- Slice each potato in half, lengthwise and use a spoon to scoop out the flesh, leaving about ¼” of the flesh intact.
- Using a pastry brush, brush the insides of the potatoes with the melted, nondairy butter and season well with salt and pepper.
- Turn the potatoes over and brush the skin sides with butter, and again season well with salt and pepper.
- Place potato halves skin-side up on a baking sheet and broil them until the skin begin to brown and crisp, about 2 – 3 minutes (watch carefully so they don’t burn).
- Flip skins over and broil another 2 – 3 minutes, or until beginning to brown and crisp.
- Remove potato skins from oven and place on serving platter. Spoon dollops of guacamole on the potato skins and garnish with sliced green onions, sliced jalapeños, and chopped cilantro.
- Serve with ranch dressing immediately.
Join the Meatless Monday Nights Sideline Meat challenge!
Recipe adapted from 40 Aprons