How to make vegetarian roasted potato cups with loaded guacamole (video)

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Party-perfect potato cups with a Mexican twist -- and vegetarian, too! Isadora Lassance, a Food Network-trained cook, created this recipe with the added knowledge gained from growing up in a family that ran a Mexican restaurant for decades.
If you are not hosting the party, Lassance recommends wrapping the potatoes in plastic wrap and ensuring that the wrap touches the guacamole in every cup; this will keep the avocados fresh and green during transport.
Watch Lassance in the video below to see how to create cups from the potatoes and fill them with delicious guacamole that will knock your socks off!
Vegetarian roasted potato cups with loaded guacamole
Preparation Time: 15 minutes
Total Time: 45 minutes
Yield: Platter of appetizers
Roasted potato cups
1.5 pounds (0.7 kilograms) red baby potatoes, washed and halved
1/2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
Loaded guacamole
1-1/2 avocados
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (canned, frozen or fresh)
1/2 cup tomato, diced
1/4 cup red onion, diced
1 clove garlic, minced or finely chopped
Juice from 1/2 lemon or lime
1 tablespoon cilantro, chopped
1/2 teaspoon cumin
1/4 teaspoon salt
Optional garnish: Cilantro leaves, radish matchsticks
1) Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
2) Use melon baller to scoop out the middle of each potato half. Just take one scoop from each half, leaving a fair amount of potato flesh in the skin. The result should look similar to half of a boiled egg with the yolk removed. (The balls of potato flesh can be refrigerated in an airtight container and used in a different recipe.)
3) Put potato halves into large bowl and drizzle with olive oil.
4) Mix spices (cumin, paprika, garlic powder, salt, pepper) together, then sprinkle onto potatoes. Hand toss to ensure even coating.
5) Place potato halves onto a baking sheet lined with parchment paper. Bake for 15 minutes, then turn over. Bake another 15 minutes or until easily pierced with a fork.
6) While potatoes bake, mash avocados in medium bowl. Add all remaining ingredients (black beans, corn, tomato, red onion, garlic, lemon/lime juice, cilantro, cumin, salt) and mix thoroughly.
7) When potatoes come out of the oven, let sit for a few minutes before filling with guacamole. Serve warm.
Wondering what to do with the balls of potato flesh? Toss them with olive oil and your favorite spices, then roast them in the oven -- tater tots made to order!
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