New-Style Thanksgiving Potatoes with Walnut Guacamole a la Mode
- 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
- 13 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
- 18 tsp. Simply Organic Cayenne
- Preheat oven to 400F.
- 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.
- Meanwhile, toss together avocados, diced tomatoes, and walnuts in large bowl.
- Sprinkle with cilantro, paprika, seasoned salt, pepper, and cayenne,
- and toss to coat.
- To serve: divide avocado mixture among potato halves.
potatoes, safflower oil, bobs red, garlic, avocados from mexico, tomatoes, bobs red, cilantro, paprika, allseasons, veggie pepper, cayenne
Taken from www.vegetariantimes.com/recipe/new-style-thanksgiving-potatoes-with-walnut-guacamole-224-la-mode/ (may not work)