Vegan Avocado Salsa Stuffed Potato Skins

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It's a common misconception that cheese makes everything better. I know I just made a blasphemous statement there, but throughout my vegan journey, I have learned that cheese actually covers up a lot of the flavors in a dish! Think about how your mom used to smother broccoli in cheese sauce just to get you to eat your veggies. Now, as an adult learning to live a plant-based lifestyle, I find myself surprised every time I enjoy a dairy-free dish that's traditionally served with cheese. It was with the creation of these vegan avocado salsa stuffed potato skins that I first realized cheese is not needed.

A vegan Super Bowl appetizer

It's Super Bowl Sunday and you said yes to bringing an appetizer to your BFF's Super Bowl party, but you're the only vegan attending. What do you make? This was the question I was facing when my friends invited me to their party and asked that I bring an appetizer with me. I thought to myself, this is my moment to prove to them that vegan food is for everyone! After much thought and consideration, I settled on avocado salsa stuffed potato skins, because who can resist crispy potato skins with creamy guacamole stuffed inside?

Vegan Avocado Salsa
Stuffed Potato Skins


  • 10 Small red potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  • 3 Large avocados, peeled, pitted, and diced
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 tsp. smoked paprika
  • 3 Roma tomatoes, diced
  • 1/4 medium red onion, finely chopped
  • 2 tablespoons cilantro, finely chopped


  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, toss potatoes in olive oil, salt, and pepper until evenly coated.
  3. Spread the potatoes out on a baking sheet, and bake for 45 minutes or until tender.
  4. Cool until they are easy to touch, and halve the potatoes.
  5. Scoop out the center of the potato halves. 
  6. Increase the oven temperature to 400 degrees F. Place the potato skins cut-side-up on the baking sheet, and bake another 15 minutes, or until crisp.


  1. In a small bowl, combine the tomatoes, onions, and cilantro.
  2. In a medium sized bowl, stir together the avocado, lime juice, and cumin.
  3. Stir the tomato mixture into the avocado mixture.
  4. Stuff each potato skin full of the avocado salsa and serve!
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