New-Style Thanksgiving Potatoes with Walnut Guacamole à la Mode

Vegetarian Times Issue: November 1, 2009 p.74

ingredient list


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Makes 8 potato halves

  • 4 medium baked potatoes, cooled and cut in half lengthwise
  • 1/4 cup Eden Organic Safflower Oil
  • 1/4 cup Bob’s Red Mill Gluten Free Corn Flour
  • 1 1/2 tsp. Simply Organic Garlic N Herb Seasoning
  • 4 large Avocados from Mexico, peeled and finely diced*
  • 1 14.5-oz. can Eden Organic Diced Tomatoes with Roasted Onion, drained
  • 1/3 cup Bob’s Red Mill Walnut Baker’s Pieces

  • 1 tsp. Simply Organic Cilantro
  • 1/4 tsp. Simply Organic Paprika
  • 1/2 tsp. Simply Organic All-Seasons Salt
  • 1/2 tsp. Simply Organic Veggie Pepper
  • 1/8 tsp. Simply Organic Cayenne


1. Preheat oven to 400°F. Scoop out centers of potato halves, leaving 1/4-inch thickness near skins. Liberally brush both sides of skins with oil. Dust skin sides with corn flour. Place in single layer, skin-sides down, on baking sheet. Sprinkle insides evenly with garlic-herb seasoning. Bake 15 to 20 minutes, or until golden brown.

2. Meanwhile, toss together avocados, diced tomatoes, and walnuts in large bowl. Sprinkle with cilantro, paprika, seasoned salt, pepper, and cayenne, and toss to coat.

3. To serve: divide avocado mixture among potato halves.

Nutritional Information

Per :

Calories 153
Protein 2g
Total Fat 12g
Saturated Fat 1g
Carbs 12g
Choelsterol 0mg
Sodium 40mg
Fiber 4g
Sugar 1g

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Filed under Holiday, Side Dishes

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