Guacamole Potato Boats

 
Updated 1/27/2016 7:03 PM

2 tablespoons packed brown sugar

1 teaspoon dried thyme

 

½ teaspoon garlic powder

½ teaspoon smoked paprika

1 teaspoon ground cumin

¼ to ½ teaspoon cayenne (depending on desired heat)

Kosher salt and ground black pepper

2 pounds medium russet potatoes (about 4)

2 tablespoons butter, melted

3 avocados, pitted and peeled

2 tablespoons chopped pickled jalapeños

3 scallions, chopped

1 tablespoon lime juice

1 tablespoon red wine vinegar

Heat the oven to 450 degrees. Line a rimmed baking sheet with foil.

In a small bowl, combine the brown sugar, thyme, garlic powder, smoked paprika, cumin, cayenne, 1 teaspoon of salt and ½ teaspoon of pepper. Set aside.

Slice ½-inch-thick slices off both sides of each potato, reserving the middle third of each potato for another use (put them in water and refrigerate to prevent them from darkening). Using a melon baller, scoop out a bit of the flesh from each potato slice to create shallow bowls.

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Arrange the potato slices on the prepared pan. Pat dry with paper towels. Brush all over with the melted butter. Sprinkle with the spice mixture. Bake for 20 to 25 minutes, or until the outsides are crisped and browned and the flesh of the potatoes are tender.

While the potatoes bake, prepare the guacamole. In a medium bowl, combine the avocados, jalapeños, scallions, lime juice and vinegar. Mash with a fork or wooden spoon until the guacamole is as chunky or smooth as you prefer. Season with salt and black pepper.

Allow the potatoes to cool slightly, then scoop a spoonful of guacamole into the hollow of each potato. Serve immediately.

Serves 8

Nutrition information per serving: 220 calories; 130 calories from fat (59 percent of total calories); 14 g fat (3.5 g saturated; 0 g trans fats); 10 mg cholesterol; 270 mg sodium; 25 g carbohydrate; 7 g fiber; 5 g sugar; 3 g protein.

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