Super Bowl Recipe: Guacamole Potato Skins

Whip up these guacamole potato skins for game day.

Are you ready for game day? If you’re looking for a delicious snack that is easy to make and will satisfy everyone sitting around your TV this game day, then look no further. Below is a recipe for guacamole potato skins that are perfect for Super Bowl snacking and are easy to create!


Potato Skins

  • 5-6 small Russet potatoes, about 3″ long
  • Salt + pepper


  • 3 ripe avocados, halved, seeded, and flesh scooped out
  • 1 lime, juiced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
  • 2 green onions, sliced thin
  • 1 jalapeño, sliced thin, optional, for garnish
  • fresh cilantro, chopped, optional, for garnish


  1. Preheat oven to 400ºF. Wash potatoes well and pierce all over with fork. Place potatoes directly on middle oven rack and bake until skins are crisp and a knife or fork pierces the potatoes easily, about 50 minutes. Meanwhile, make guacamole.
  2. In a large bowl combine the avocado flesh and lime juice and toss to coat. Drain the lime juice off and reserve in a small bowl. Add smoked paprika, salt, cumin, and cayenne and mash with a potato masher, leaving some chunks for texture. Fold in the onions, jalapeño, tomatoes, cilantro, garlic, and 1 tablespoon of the reserved lime juice. Set aside while you finish the potatoes.
  3. Once the potatoes are ready, remove and let cool about 10 minutes on a wire rack, or until the potatoes can be handled. Set oven to broil.
  4. Slice each potato in half, lengthwise and use a spoon to scoop out the flesh, leaving about 1/4″ of the flesh intact. Reserve the potato flesh for another use. Place potato halves skin-side up on a baking sheet and broil until the skins begin to brown and crisp, about 2 – 3 minutes (watch carefully so they don’t burn!). Flip skins over and broil another 2 – 3 minutes, or until beginning to brown and crisp.
  5. Remove potato skins from oven and place on serving platter. Spoon dollops of guacamole on the potato skins and garnish with sliced green onions, sliced jalapeños, and chopped cilantro.

From the team at Lou Aggetta Insurance Services, we hope that you enjoy this recipe! Be sure to contact us for your insurance needs in Pleasant Hill and neighboring cities in California today.