This gluten-free rendition of potato skins with yogurt and guacamole is a light, simply elegant take on a crowd favorite. Fork-tender, not crispy, they can be multiplied easily for large gatherings, and are garnished with yogurt, guacamole, and chives.
Potato Skins with Yogurt and Guacamole Gluten-Free Recipe
- 4 small russet potatoes scrubbed and rinsed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup whole-milk plain yogurt
- Zest of 1 lime
- 3 tablespoons minced chives divided
- 1 cup Guacamole (below) or store-bought guacamole
Preheat the oven to 350°F. Pierce each potato several times with a fork, then wrap them individually in aluminum foil and bake until easily pierced with a fork, 90 minutes or longer, depending on size. Remove the foil, let cool slightly, then halve each potato lengthwise and scoop out about half the flesh with a spoon, taking care not to break the skin. Turn up the oven to 425°F. Lightly grease the potato halves with the olive oil, season generously with salt and pepper, place on a baking sheet, and bake for 6 minutes more. Reserve.
In a bowl, mix together the yogurt, lime zest, and 2 tablespoons of the chives. Fill each potato with a generous dollop of the yogurt mixture and the guacamole. Garnish with the remaining chives and serve.
MAKES ABOUT 1-1/2 CUPS Pureeing the ingredients creates smooth results perfect for topping a dish or dipping a chip. But if you simply stir everything together, you’ve got a phenomenal chunky guac.
- 2 small ripe avocados, flesh only
- 2 tablespoons finely diced shallot
- 2 tablespoons finely diced tomato
- 2 teaspoons lime juice
- 2 teaspoons minced fresh cilantro
- 2 tablespoons finely diced purple onion
- 2 teaspoons finely diced jalapeño pepper
- 1 teaspoon kosher salt
- Freshly ground pepper
Combine all the ingredients in a bowl and puree with an immersion blender. (Alternatively, blend using a blender or mix and mash with a fork for chunky-style.) Serve immediately or cover with aluminum foil to prevent oxidation, then refrigerate until use.
Photography Fabrice Demoulin