This fully-loaded potato skin rounds recipe is a mashup of the ever-popular potato skins with the dip-able goodness of nachos. It?s perfect for a game day party, a weekday lunch, or a kid-friendly after school snack.


3-4 large Yukon gold potatoes 2 tablespoons olive oil Sea salt and pepper to taste « cup cashew sour cream 1 cup avocado-pea guacamole 1 cup perfect crockpot beans (or refried beans) ÿ?


Preheat oven to 425 degrees. Slice potatoes into thin rounds (can go up to 1/4? thick if want thicker portions). In a bowl, toss potatoes with olive oil. On nonstick baking sheets, place potato rounds in single layer. Sprinkle with salt. Bake for 30-35 minutes or until potatoes start to crisp at edges and are golden. When cool enough to handle, put potato rounds into 6-8 individual bowls with bean and guacamole. Drizzle with cashew sour cream and top with scallions and/or cilantro for garnish. If serving family-style, arrange potato rounds on a large platter with bowls of beans, guacamole, cashew sour cream, and cilantro or scallions (if using). Photo credit: Alexandra Andersson
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