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Mini Potato Boat Recipe


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.

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