Loaded baked potato with guac

By GuidingVegan

Ingredients

• 1.5 pounds baby red potatoes, or 1 small bag
• 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
• 1 and 1/2 avocado
• 1/2 cup corn kernels, frozen, canned, or fresh
• 1/2 cup black beans
• 1/2 cup chopped tomato
• 1/4 cup diced red onion
• 1 clove garlic, minced
• Juice of 1/2 a lemon or lime
• 1 tablespoon chopped cilantro
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• Radish, cut into matchsticks to garnish, if desired
• Cilantro leaves for garnish, if desired

Preparation

Step 1

Instructions
Preheat the oven to 400 degrees F.
Cut each potato in half and using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about ¼ inch border.
Put potatoes in a large bowl and drizzle with olive oil and season with spices.
Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes.
In a medium sized bowl add the avocado slices and mash them.
Then add the remaining guacamole ingredients and stir until combined.
Scoop a small spoonful of guacamole mixture into each potato cup.
Garnish with radish matchsticks and cilantro leaves, if desired.