It’s Friday night, and I’m ready to hang loose with some white wine and a few happy hour snacky snacks.
These little potato boats are very cute but best of all, so tasty!
Since I throw avocado on everything, I made a twist to the traditional potato skin recipe.
Make these for a nice appetizer.
Mini Potato Boats with a Twist
8 small red or whitepotatoes (cut in half and scoop out middle)
1 Tbsp. olive oil
1 large tomato, seeded and diced
1/ Tbsp. cilantro, chopped
1/2 Tbsp. red onion, chopped
1 avocado, pitted, peeled and diced
1 Tbsp. lime juice
1/2 tsp. cumin
Preheat oven to 350 degrees F.
To make the potato skins, cut the potatoes in halves and sprinkle with olive oil. Spread the potatoes on a baking sheet and bake for 20 minutes.
When they are tender and cool for a bit, scoop out the centers.
To make the salsa, combine the rest of ingredients in a bowl. Sprinkle sea salt and pepper to taste. Stuff each potato boat with the avocado salsa. Eat up!
Makes 16 potato boats.