New-Style Thanksgiving Potatoes with Walnut Guacamole à la Mode Recipe | Vegetarian Times Skip to main content

New-Style Thanksgiving Potatoes with Walnut Guacamole à la Mode

When she's not teaching or traveling, Mary Shivers, who received honorable mention in VT's 2009 Reader Recipe Contest for this recipe, loves to experiment with new recipes on her farm near Ada, Okla.

Ingredients: 

Ingredients: 

Ingredient Line: 
4 medium baked potatoes, cooled and cut in half lengthwise
Ingredient Line: 
¼ cup Eden Organic Safflower Oil
Ingredient Line: 
¼ cup Bob's Red Mill Gluten Free Corn Flour
Ingredient Line: 
1 ½ tsp. Simply Organic Garlic N Herb Seasoning
Ingredient Line: 
4 large avocados, peeled and finely diced
Ingredient Line: 
1 14.5-oz. can Eden Organic Diced Tomatoes with Roasted Onion, drained
Ingredient Line: 
⅓ cup Bob's Red Mill Walnut Baker's Pieces
Ingredient Line: 
1 tsp. Simply Organic Cilantro
Ingredient Line: 
¼ tsp. Simply Organic Paprika
Ingredient Line: 
½ tsp. Simply Organic All-Seasons Salt
Ingredient Line: 
½ tsp. Simply Organic Veggie Pepper
Ingredient Line: 
⅛ tsp. Simply Organic Cayenne

Instructions: 

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.

Nutrition Information: 

Calories: 
153
Protein: 
2 g
Total Fat: 
12 g
Saturated Fat: 
1 g
Carbohydrates: 
12 g
Cholesterol: 
0 mg
Sodium: 
40 mg
Fiber: 
4 g
Sugar: 
1 g
Yield: 
Makes 8 potato halves

Comments on this Recipe

I did not notice the use of the scooped out potatoe. What do you do with it.

This looks yummy

I just have to say, it is such a small world! I clicked on this recipe because it looks so tasty and then realized that the author of this recipe, Mary Shivers, lives near my hometown of Ada, OK! :)

Will try it tonight. Looks yummy....Thanks for sharing.

Also wondered about the scooped out potato. Can always mash them. Probably try to include some with the avocado mixture.

I also thought I would add the potato to the overall mixture. Would make the mixture warm and satisfying.