Guacamole Stuffed Potato Skins

healthy fats meet healthy fibre and it's a marriage made in heaven (ie my belly)

healthy fats meet healthy fibre and it’s a marriage made in heaven (ie my belly)

Did you have a good game day weekend?

Was guac involved?

I care not a teeny tiny rat’s ass for sports….but I do care about food.

(possibly too much. It’s an issue)

the all important chunky guac

the all important chunky guac

If you’ve any guac leftover from the festivities – and yes, I’m told that leftover guac is a thing although I’ve personally never experienced it – then why not bake yourself a sweet potato and get stuck in.

careful when handling the skins - they tear easily

careful when handling the skins – they tear easily

If you’re feeling really crazy top with bacon and sour cream. No-one will judge and, if they do, they are just secretly jealous.

Guacamole Stuffed Potato Skins (serves 2)

  • 1 large sweet potato
  • 1/2 large avocado
  • 2 tbsps finely chopped fresh cilantro
  • 1 spring/green onion, finely chopped
  • 1 small clove garlic, minced
  • 2 tsps lime juice
  • 1 tsp sea salt
  • 2 tbsps butter or ghee, melted
  1. Pre-heat your oven to 400. Brush the potato with the butter or ghee, generously sprinkle sea salt over it and prick with a fork. Bake for 40-50 minutes until tender
  2. While it’s cooking, mash together the cilantro, onion, garlic, lime and avocado.
  3. Once the potato is ready, remove from oven, carefully slice horizontally and scoop the guacamole into each half. Serve.

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4 thoughts on “Guacamole Stuffed Potato Skins

  1. I enjoyed a delicious avocado and shrimp salad in the Dominican Republic this weekend – my first trip down south EVER! It was indeed fabulous. Why have we waited so long??? Your sweet potatoes with avocado look just as yummy – must try!

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