Guacamole Stuffed Potato Skins

• Vegetarian
• Gluten free

• Produce

  • 1 Black beans
  • 1 Cilantro
  • 3 Green onions
  • 1 Jalapenos
  • 2 tbsp Red onion
  • 6 Russet potatoes, small whole
  • 1 Tomatoes

• Condiments

  • 1 8 oz. container Sabra classic guacamole
  • 2 tbsp Sabra farmer's ranch greek yogurt dip
  • 1/4 cup Sabra medium salsa

• Oils & Vinegars

  • 1 Canola
  • 1 Olive oil

• Dairy

  • 1 cup Cheddar cheese, sharp

Found on acedarspoon.com

Description

Ingredients

• 6 small whole russet potatoes
• Olive Oil
• Canola, peanut or grape seed oil {you want an oil with a high smoke point}
• 1 cup sharp cheddar cheese, shredded
• 1 - 8 oz. container Sabra Classic Guacamole
• 1/4 cup Sabra Medium Salsa
• 2 Tablespoons Sabra Farmers Ranch Greek Yogurt Dip
• 2 Tablespoons red onion, finely chopped
• 3 green onions, chopped
• Other garnish ideas:
• Freshly chopped cilantro
• Black beans
• Diced tomatoes
• Jalapeños

Directions

• Preheat the oven to 400 degrees F. Rinse and scrub the potatoes under water and then dry them with paper towel and use a brush to rub each potato with a thin layer of olive oil. Put the potatoes on a baking sheet and bake for 50-60 minutes {you want the potatoes to be soft to cut and starting to crisp on the skin}.
• Remove the potatoes from the oven and let sit for five minutes, or until you can handle them. Cut each potato in half and using a spoon or scoop gently scoop out the center leaving a thin layer of potato in the skin {save the center of the potatoes for mashed potatoes or soup}. Place the halved potatoes on a broiler pan or roasting pan. Turn the oven up to 450.
• Rub each potato skin on the inside and outside with canola, peanut or grape seed oil {you want a high smoke point oil} and sprinkle the inside with salt and pepper. Place the potatoes on a roasting or broiler pan and bake for 18 minutes or until the skins are crispy, flipping half way through.
• Remove the potato skins from the oven and sprinkle the cheese on the inside of each potato. Return the potato skins to the oven for 3-4 minutes, until the cheese is melted.
• Remove the potato skins from the oven and layer each potato with guacamole, salsa, Greek yogurt, chopped red onion and green onion {or whatever garnishes you desire}.
• Serve warm.