Chunky Hatch Chile Guacamole Stuffed Potato Cups

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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit