Crispy Potato Skins with Guacamole

My Kitchen Table Idea

I had some baby potatoes and leftover guacamole last Tuesday. I didn’t want either to go to waste. So I got a little silly with it.

I thought, what if I put the green stuff on the potato stuff? My grandson thought it was a wild idea. But it worked! It’s now our favorite snack. What’s the strangest food combo you’ve ever tried that turned out great?

Why This Little Recipe Matters

This matters because it’s about using what you have. You don’t need fancy things. Just a few simple bits from the fridge.

It also makes eating together fun. Everyone gathers around the baking sheet. They grab a few skins and start talking. Food shared is happiness shared, I think.

Let’s Make Them Together

First, roast those little potatoes. Doesn’t that smell amazing? Let them cool. Then, scoop out just a little middle. Save that potato for later!

Fun fact: A melon baller is my secret tool for this. It makes a perfect little hole. Next, crisp up the pancetta. I still laugh at how my dog sits by the stove for that part. Fill the skins, melt the cheese, then add the cool guacamole. The warm and cool mix is the best part.

The Taste of a Good Memory

The first bite is crunchy potato skin. Then you get salty, crispy pancetta. The melted cheese is gooey and rich.

Then, the cool, creamy guacamole comes in. It all just sings together. Do you prefer your snacks crunchy, creamy, or a mix of both?

A Tip From My Grandma

She taught me to always taste as you go. Try your guacamole before it goes on. Does it need a pinch more salt?

Your food should taste good to you. That’s the real rule. Also, let the potato skins cool before you scoop. I learned that the hard way! What’s the best cooking tip someone ever gave you?

Ingredients:

Ingredient	Amount	Notes
Baby Potatoes	12
Olive oil	As needed	For coating
Salt and Pepper	To taste
Pancetta, roughly chopped	¼ cup
Guacamole	1 cup
Shredded mexican cheese	½ cup

Guacamole Potato Skins: A Crispy Little Hug

Hello, my dear! Come sit. Let’s make something fun. These are like tiny, crispy potato boats. They hold a party of flavors. I think of my grandson when I make these. He calls them “green hat potatoes.” I still laugh at that.

We start with baby potatoes. They are the perfect, cute size. Rubbing them with oil makes their skins so crisp. Doesn’t that smell amazing? It reminds me of summer picnics long ago. Here is how we make our little treats.

• Step 1: Warm your oven to 400 degrees. Wash and dry your potatoes well. Rub them all over with a little olive oil. Place them on a baking sheet. Bake them for about 35 minutes. They are ready when they feel soft inside.
• Step 2: Let the potatoes cool a bit. Then, slice each one in half the long way. Now, scoop out some of the soft middle. Leave a good wall so your boat doesn’t sink! (My hard-learned tip: use a small spoon. Scoop gently, just once!). Save that extra potato. You can make mashed potatoes tomorrow.
• Step 3: Place your potato skins back on the sheet. Brush the tops with more oil. This makes them extra golden. While they wait, chop your pancetta. Cook it in a pan until it’s crispy. Oh, that salty smell is wonderful. Drain it on a paper towel.
• Step 4: Fill each skin with a little pancetta and cheese. Bake them again for 5-10 minutes. Just until the cheese melts into a happy pool. Let them cool for a minute. Then, add a dollop of cool guacamole on top. Do you like your guacamole smooth or chunky? Share below!

Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Yield: 24 potato skins (about 6 servings)
Category: Appetizer, Snack

Three Fun Twists to Try

You can change this recipe so easily. Make it just for you. Here are three ideas I love. They are all very tasty in their own way.

• Vegetarian Fiesta: Skip the pancetta. Use black beans instead. A little corn is nice, too.
• Spicy Sunshine: Mix a pinch of chili powder into the guacamole. Top with a slice of fresh jalapeño.
• Garden Fresh: Forget the oven for the topping. Fill with cottage cheese. Top with diced tomatoes and cucumber.

Which one would you try first? Comment below!

Serving Them Up Right

These skins are great for sharing. Put them on a big platter. Scatter some fresh cilantro leaves over top. They look so pretty. For a meal, I serve them with a simple tomato salad. A bowl of tortilla soup is also a cozy friend.

What to drink? A cold glass of limeade is perfect. It’s so refreshing. For the grown-ups, a light lager beer is nice. It cuts through the richness. Which would you choose tonight?

Keeping Your Potato Skins Tasty Later

Let’s talk about keeping these snacks fresh. First, never store them with the guacamole on top. The guac will turn brown and sad. Assemble the skins and cheese, then cool them completely. Pop them in a sealed container in the fridge for two days.

You can freeze the baked, filled skins before the final bake. I once froze a whole batch for my grandson’s surprise visit. It worked perfectly! Lay them on a tray until solid, then bag them up. They keep for a month. Reheat from frozen in a 400-degree oven until hot and crispy.

Batch cooking like this saves busy weeknights. It means a homemade snack is always minutes away. That matters for making happy, healthy choices easy. Have you ever tried storing it this way? Share below!

Fixing Little Kitchen Hiccups

Sometimes our cooking needs a small fix. First, if your potatoes won’t get crispy, you used too much oil. A light rub is all you need. I remember when I soaked mine once. They steamed instead of crisping! Dry potatoes are key.

Second, if the skins tear while scooping, they are too hot. Let them cool a bit more. A sturdy spoon works better than a sharp tool. Third, if your guacamole browns, press plastic wrap right on its surface. This keeps the air out.

Fixing these small issues builds your kitchen confidence. You learn how ingredients behave. Getting a crispy bite also makes the flavor so much better. That first crunch is everything! Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your pancetta label.

Q: Can I make parts ahead? A: Absolutely! Bake and scoop the potatoes a day early. Store them covered in the fridge.

Q: What can I use instead of pancetta? A: Try cooked, crumbled bacon. Or use black beans for a vegetarian twist.

Q: Can I double the recipe? A: You sure can. Just use two baking sheets so they aren’t crowded.

Q: Any fun extra toppings? A: A tiny spoon of salsa or a jalapeño slice adds a nice kick. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little bites. They are perfect for sharing. *Fun fact: The potato skin holds more nutrients than the fluffy inside!* I always feel good about that.

It brings me joy to share these recipes with you. Cooking is about creating small moments of happiness. I would love to see your creations. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen.

Happy cooking!
—Anna Whitmore.