Roasted Potato Cups with Loaded Guacamole Recipe

Name: Roasted Potato Cups with Loaded Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Baby Red Potatoes, Or 1 Small Bag; 1/2 teaspoons Olive Oil; 1/2 teaspoons Cumin; 1/2 teaspoons Paprika; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Salt; ⅛ teaspoons Pepper; 1- 1/2 whole Avocados; 1/2 cups Corn Kernels; 1/2 cups Black Beans; 1/2 cups Tomato, Smalled Diced; 1 clove Garlic, Minced; 1 Tablespoon Cilantro, Chopped; 1 teaspoon Cumin; 1 Lemon Or Lime, Juiced; 1/4 cups Red Onion, Small Diced; 1/4 teaspoons Salt; FOR GARNISH (optional):; 2 whole Radish, Cut Into Small Matchsticks; Cilantro Leaves

Servings: persons

1- 1/2 pound Baby Red Potatoes, Or 1 Small Bag
1/2 teaspoons Olive Oil
1/2 teaspoons Cumin
1/2 teaspoons Paprika
1/4 teaspoons Garlic Powder
1/4 teaspoons Salt
⅛ teaspoons Pepper
1- 1/2 whole Avocados
1/2 cups Corn Kernels
1/2 cups Black Beans
1/2 cups Tomato, Smalled Diced
1 clove Garlic, Minced
1 Tablespoon Cilantro, Chopped
1 teaspoon Cumin
1 Lemon Or Lime, Juiced
1/4 cups Red Onion, Small Diced
1/4 teaspoons Salt
FOR GARNISH (optional):
2 whole Radish, Cut Into Small Matchsticks
Cilantro Leaves

1
1.
2
Preheat oven to 400 degrees F.
3
2.
4
Cut each potato in half and, using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about 1/4 inch border.
5
3.
6
Put potatoes in a large bowl and drizzle with olive oil and season with spices.
7
4.
8
Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender.
9
Let cool for a few minutes.
10
5.
11
For the guacamole, in a medium-sized bowl add the avocado slices and mash them.
12
6.
13
Then add the remaining guacamole ingredients and stir until combined.
14
7.
15
Scoop a small spoonful of guacamole mixture into each potato cup.
16
8.
17
Garnish with radish matchsticks and cilantro leaves, if desired.
18
9.
19
Best when served immediately, while potatoes are still warm.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1- 1/2 pound Baby Red Potatoes, Or 1 Small Bag, 1/2 teaspoons Olive Oil, 1/2 teaspoons Cumin, 1/2 teaspoons Paprika, and more.

Yes, Roasted Potato Cups with Loaded Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Potato Cups with Loaded Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions