Two Sexy Veggies

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Meatless Monday: Stuffed Potatoes with Avocado Salsa
This recipe is adapted from Chloe Coscarelli’s cookbook.
INGREDIENTS:
Potato Skins:
10 small (2″ diameter) new potatoes, red or white
1 1/2 tbs olive oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
Avocado Salsa:
3 avocados, diced
2 tbs lemon juice
1/2 tsp sea salt
1/2 tsp ground cumin
freshly ground black pepper
1 tomato, diced
1 tbs red onion, finely chopped
1 tbs cilantro, finely chopped
DIRECTIONS:
Preheat the open to 375 degrees.
Toss potatoes with oil, salt, and pepper in a large bowl.  Spread potatoes on a large baking sheet and bake for 45 minutes (or until tender).  Remove from oven and let rest until they are cool to the touch.
Cut potatoes in half and scoop out the center with a spoon or melon baller.
Turn the oven to 400 degrees.  Place the potato skins cut side up on a large baking sheet and bake for an additional 15 minutes (until the edges are crisp).
In a medium bowl, add the avocado and gently add in the lemon juice, tomato, red onion, cilantro, salt, cumin, and a little bit of pepper.  Adjust seasoning as needed.
Stuff each potato skin with a spoonful of avocado salsa.  Serve immediately. 
Yum! The perfect thing to make as an appetizer or bring to a potluck!
xoxo, TSV

Meatless Monday: Stuffed Potatoes with Avocado Salsa

This recipe is adapted from Chloe Coscarelli’s cookbook.

INGREDIENTS:

Potato Skins:

  • 10 small (2″ diameter) new potatoes, red or white
  • 1 1/2 tbs olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Avocado Salsa:

  • 3 avocados, diced
  • 2 tbs lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp ground cumin
  • freshly ground black pepper
  • 1 tomato, diced
  • 1 tbs red onion, finely chopped
  • 1 tbs cilantro, finely chopped

DIRECTIONS:

  1. Preheat the open to 375 degrees.
  2. Toss potatoes with oil, salt, and pepper in a large bowl.  Spread potatoes on a large baking sheet and bake for 45 minutes (or until tender).  Remove from oven and let rest until they are cool to the touch.
  3. Cut potatoes in half and scoop out the center with a spoon or melon baller.
  4. Turn the oven to 400 degrees.  Place the potato skins cut side up on a large baking sheet and bake for an additional 15 minutes (until the edges are crisp).
  5. In a medium bowl, add the avocado and gently add in the lemon juice, tomato, red onion, cilantro, salt, cumin, and a little bit of pepper.  Adjust seasoning as needed.
  6. Stuff each potato skin with a spoonful of avocado salsa.  Serve immediately. 

Yum! The perfect thing to make as an appetizer or bring to a potluck!

xoxo, TSV

Filed under food meatlessmonday yum avocado potatoes healthy vegan vegetarian dishes try

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