Loading...Melissa’s Baby Dutch Yellow® Potatoes stuffed with fresh guacamole made with New Mexico Hatch Chiles, Roma Tomatoes, Garlic, Cilantro and Pomegranate Arils.
Recipe created by: Chef Tom Fraker
Chunky Hatch Chile Guacamole Stuffed Potato Cups
Ingredients
Serves:
10
| For the guacamole | ||
| 4 | ripe, Fresh California Avocados – seeded; peeled; diced | |
| 1/2 | Melissa’s Perfect Sweet Onion – diced small | |
| 2 | ripe Roma Tomatoes – diced small | |
| 1 | New Mexico Hatch Chile (medium heat) –roasted; peeled; seeded; diced small | |
| 2 | cloves Melissa’s Peeled Garlic – minced | |
| 1/2 | bunch | Fresh Cilantro – stems removed, chopped |
| 3 | limes | |
| As needed | Kosher Salt and Freshly Ground Pepper – to taste | |
| As needed | Melissa’s Pomegranate Arils – as needed, for garnish | |
| For the Dutch Yellow Potatoes | ||
| 1 1/2 | lb. | Melissa’s Baby Dutch Yellow® Potatoes |
| As needed | kosher salt | |
| As needed | canola oil |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- In a mixing bowl, add the avocados and the next 5 ingredients. Cut the limes in half and squeeze the juice into the bowl. Season with the salt and pepper and gently stir to combine. Cover and refrigerate until ready to use.
- In a large pot, add the potatoes and cover with cold water. Place the pot on the stove and bring to a boil. Add a couple of pinches of salt and gently boil until the potatoes are just fork tender, about 10–15 minutes.
- Drain the potatoes and, when cool enough to handle, cut them in half. Scoop out about 1/3 of the flesh of each half. Using the back of a spoon or the palm of your hand, slightly squish each potato to about ½ of their height. In a saucepan with high sides, heat the canola oil to about 325 degrees F. Carefully add the potatoes, being careful not overcrowd the pot, and cook until golden brown. Drain them on paper towels.
- Fill each half with a mounded spoonful of guacamole and garnish with the pomegranate arils.
Note: You can also bake the potatoes at 350 degrees F instead of frying them.
Comments