Simply Organic Recipes
New-Style Thanksgiving Potatoes w/Walnut Guacamole

When she’s not teaching or traveling, Mary Shivers loves to experiment with new recipes on her farm near Ada, OK. She received Honorable Mention in Vegetarian Times’ 2009 Reader Recipe Contest for this recipe.

4  medium baked potatoes, cooled and cut in half lengthwise
1/4 cup safflower oil
1/4 cup gluten-free corn flour
1 1/2 teaspoons Simply Organic Garlic N Herb Seasoning
4  large avocados, peeled and finely diced
1 can (14.5 ounces) diced tomatoes
1/3 cup walnut pieces
1 teaspoon cilantro
1/4 teaspoon paprika
1/2 teaspoon Simply Organic All-Seasons Salt
1/2 teaspoon Simply Organic Veggie Pepper
1/8 teaspoon cayenne
Preheat oven to 400°.

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.
Spoon avocado mixture into potato halves, and serve.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 20 min

Servings: 8 potato halves

Recipe By: Mary Shivers

From: Vegetarian Times 2009 Reader Recipe Contest

Chef Suggestions
Use scooped-out potato insides for another dish.
Nutrition Facts
As prepared, each serving contains 153 calories, 12g total fat, 0mg cholesterol, 40mg sodium, 12g total carbohydrate and 2g protein.

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