Potato skins are a mainstay at a casual party's appetizer table. They make for a crispy, ooey-gooey and delicious snack that both fills you up and satisfies your itch for crave-worthy, spicy and fuss-free grub. Typically, potato skins are made with white potatoes, butter, cheese and sour cream. While that makes for a delicious recipe, it doesn't do much for your figure or overall health. The following recipe for vegan sweet potato skins with guacamole offers you the cream, crisp and comfort, but without the regret. Enjoy!
Vegan Guacamole Sweet Potato Skins
For the potatoes:
- 5-6 small sweet potatoes
- 2-3 tablespoons Earth Balance butter, melted
- Salt and pepper to taste
For the guacamole:
From the Organic Authority Files
- 3 ripe avocados, cored and skinned
- Juice of 1 lime
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 shallot, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 handful fresh cilantro, chopped
- 1 clove garlic, minced
- 2 green onions, diced
- 1 glug of soy sauce
- Garnish of chopped cilantro and diced scallions and tomatoes
Preheat the oven to 400 degrees Fahrenheit. Wash the potatoes and pierce them all around liberally with a fork. Place them on an oven rack and pop into the oven for at least 45 minutes or until cooked through.
While the potatoes are baking, prepare the guacamole. In a large bowl, combine all the ingredients, except the garnish, and use the flat edge of a fork to smash them together, but still leaving the mixture relatively chunky.
Remove the potatoes from the oven and let cool on a wire rack until you can handle them easily with your bare hands. Change the oven settings to broil.
Cut each potato in half along its length and scoop out the flesh, leaving behind a 1/4-inch thick flesh along the inner side of the potato skin. Set the flesh aside and then brush the insides of the potato skins with the melted butter and season with salt and pepper. Place the potato skins back into the oven with the flesh side facing upwards. Broil for 2-3 minutes before turning them over and broiling for another 2-3 minutes. Remove from the oven and scoop the guacamole evenly among and into the potato skins.
Serve with a garnish of freshly chopped cilantro, diced scallions and diced tomatoes.
Photo Credit: Brown-Eyed Baker