Recipe – Deviled Potato “Eggs” with Guacamole

Friends, I don’t know what’s wrong with me.  At 32 and a bit, I’m still entirely too picky, and one of the things that I’m picky about is eggs.  I will eat them two ways – as an omelette, or scrambled – and those are practically the same preparation.  The worst thing I can think of is hard boiled egg, and yet there are so many people that love them!  They’re sold in stores sometimes pre-boiled and individually wrapped as a SNACK!  I can hardly fathom it.  Some come spring time when people start making deviled eggs…I hardly know what to do with myself.  I understand that they’re great thematically at Easter, but they are not for me.

So when my young people’s group at church was hosting our post-Easter-Vigil potluck feast, I needed to make something festive.  I wouldn’t have a lot of time since we had just bought the house and Ben and I were going to empty out my old storage unit, and things would be tight.  I kept hearing how fast deviled eggs were…but I didn’t want to make eggs.  So in a stroke of genius, I stumbled across a recipe that reminds me of the style of deviled eggs, but contains no hardboiled bits anywhere.  It was crazy easy to make, especially when I decided that homemade guacamole was not necessary.  This recipe was so easy that I preheated the oven, seasoned the potatoes, put them in to roast, took my shower, and by the time I was ready to head out to church, they were done.  I waited until I got to church to fill the potato cups with guacamole, and then I was done.

And they were a hit – they were a perfect little two-bit snack.  A little spicy, creamy from the guacamole with a kick of heat, and just enough bite from the roasted potatoes.  I can see them being amazing with the potatoes hot and the guacamole a little smoother (so that it’s more like deviled eggs in texture maybe?) and cool in contrast to the potatoes.  And if you were fancy, you could pipe them in with a piping tip.  In any case, it’s a fun recipe that would be a good addition to any party…where there were people in attendance who didn’t like eggs.  And conveniently for all the other people out there with special dietary requirements, it’s also gluten-free and vegan.  Who knew being picky (either on purpose or because you’re me) could be so yummy?

Note: the original recipe includes instructions on making your own loaded guacamole.  If these are truly to be the quickest and easiest possible…get thee to Whole Foods, Trader Joe’s or whoever has nice pre-made guacamole near you.  No one will care, and if you feel strongly about guacamole, you’re probably better off making your own recipe than following someone else’s.

Roasted Potato Cups with Loaded Guacamole

Yield: 1 large plate of potato cups (see photos)

Ingredients

For Roasted Potato Cups:

1.5 pounds baby red potatoes, or 1 small bag
½ teaspoon olive oil
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon pepper

Guacamole of your choice

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.

Scoop a small spoonful of guacamole mixture into each potato cup.

Enjoy!

From: adapted from “Roasted Potato Cups with Loaded Guacamole {gf+v}” from She Likes Food