About:

The baby potatoes are roasted until they’re browned and a little crunchy, then topped with the fresh bean-avocado filling.They were amazing. And you 100% have to serve them or bring them to your Super Bowl party. People will be singing your praises all year long.

These crispy, one-bite snacks—which are just a fancier take on chips and healthy filling—are perfect for guilt-free snacks.

Serves – 3 to 4
Preparation time: 15 minutes
Baking time: 20-25 minutes

Ingredients:

For stuffing:

• Avocado-1
• Cooked Black eye beans-1/2cup
• Finely chopped red onion-1medium
• Finely chopped tomato-1medium
• Chopped spinach- a handful (optional) +for garnish
• Lemon/lime juice-1-2tbsp
• Paprika-1/2tsp
• Salt- to taste

For roasting potatoes:

• Baby potatos-500gms
• Olive oil-for coating
• Salt- to taste
• Garlic powder-1/4tsp

Procedure:

• Pre-heat the oven at 200deg C. lines the baking tray with baking sheet and set aside.
• Cut each potato in half and using a melon baller or sharp spoon scoop out the inside of the potato leaving about 1/4inch border.
• Put scooped potatoes in a large bowl and drizzle with olive oil, salt, garlic powder, and toss well.
• Place tossed potatoes on a prepared baking sheet and put in a pre-heated oven for about 20-25minutes, flipping once until they are tender. Allow it to cool a bit.

Meanwhile prepare the filling:

• Scoop out the flesh of the avocado, drizzle some lemon juice and roughly mash them using the back of the spatula/potato masher.
• Then add in the chopped tomatoes, onion, spinach, cooked beans, salt, paprika and stir until combined.
• Scoop a small spoonful of filling mixture into each roasted potato cup.

Garnish with chopped spinach/ cilantro and serve.

Note:

• Best served immediately.
• Filling can be personalised with your favourite combo of veggies.