Marks of Motherhood

Hello fellow foodies, 

I’m obsessed with avocados! I can eat them plain,  spread them on toast or throw them in just about any dish.  My kids are the same way. My husband has grown to love them too 🙂

My love for avocados and guacamole spilled over into this recipe since we had some potatoes we needed to use up.

Ingredients for potatoes 

• 1.5-2lbs baby red potatoes 
• 1/2 tbs olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• Pinch of pepper

Ingredients for guacamole

• 1.5-2 avocado 
• 1/2 cup frozen corn
• 1/2 cup black beans
• 1 Roma tomato diced 
• 1/2 small red onion diced
• 1 garlic clove
• 1/2 lemon, juiced 
• 1 tbs cilantro
• 1/2 tsp cumin
• Pinch of salt 

Preheat the oven to 400.

Wash and cut the potatoes in half.  Depending on size scoop out a tablespoon or teaspoon from the center. 

Once they’re all ready place them in a large bowl and mix them together with the oil and spices.

Place them on a lined baking sheet and bake for 30min. Flip them over halfway through. 

Usually better to start upside down and than flip rightside up but it’s up to you. 

While the potatoes are baking you can make the guacamole.  

I like to mash the avocados. Mix in the lemon, garlic and spices and than add the rest of the ingredients.

Once they’re baked you can divided the guacamole out between the potatoes. I don’t really wait for the potatoes to cool since they taste better warm. 

This was a great meal for a hot day! We ate them outside and had them with some watermelon and strawberries. 

Delicious and very filling! 

Happy eating,