Loaded Guacamole Potato Salad Recipes
LOADED POTATO SALAD
This is from my favorite southen mayo (DUKES) for those who can't get it I feel for you. because when we lived in California I couldn't get it and I actually missed my mayonaise. But you can use whatever real mayonaise is your favorite. After attempting the original recipe I adjusted it since it just wasn't right. and this is now my version of thiers. Please enjoy!
Provided by Shawn C
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- boil potatoes in slightly salted water for about 20 minutes until fork tender in thickest part
- in a large bowl Mix ranch with sour cream and mayo and refrigerate.
- When potatoes are al dente, remove from heat and drain,.
- place drained potatoes in bowl with ranch mixture and carefully turn to coat.
- sprinkle bacon bits, green onion and cheese over the top and gently combine through the entire mixture.
- serve slightly warm or chill for later.
Nutrition Facts : Calories 418.1, Fat 26.2, SaturatedFat 11.1, Cholesterol 55.1, Sodium 497.7, Carbohydrate 35.6, Fiber 3, Sugar 5.3, Protein 12.1
GUACAMOLE SALAD
Make and share this Guacamole Salad recipe from Food.com.
Provided by ALC553
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop cilantro coarsely, place in medium bowl.
- Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl.
- Chop onion; add to bowl.
- Chop tomato; add to bowl. ( I don't like tomatoes so I leave this out, and it is still fabulous without it!).
- Stir in onions, salt, pepper, and cumin.
- Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.) Stir into mixture until blended.
- Squeeze juice of one-half lime (about 2 teaspoons) into salad; mix gently until blended.
- Serve over shredded lettuce.
LOADED GUACAMOLE
If you didn't think guacamole could be any more delicious, brace yourself for this mind-blowing loaded guac. All the best parts of loaded potatoes and already-awesome fresh guacamole join forces to create your new favorite party pleaser.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- In large bowl, mix Guacamole ingredients. Spread on medium plate or in low bowl.
- Top with tomatoes, then cheese, then bacon and finally green onion. Serve with chips.
Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 1 g, TransFat 0 g
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CRISPY SMASHED POTATOES WITH LOADED GUACAMOLE
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5/5 (1)Estimated Reading Time 3 minsCategory AppetizerTotal Time 1 hr
- Add the potatoes to a large pot and cover with cold water and add a large pinch of salt. Place pot over medium heat and bring to a boil. Boil potatoes for 15-20 minutes, until they are fork tender, but not falling apart. Drain potatoes and let cool for a few minutes.
- While potatoes are boiling pre-heat oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a cutting board and lay out each of the potatoes. Using a small cup, smash the potatoes to desired thickness. Place another sheet of parchment paper onto a large backing sheet and place smashed potatoes onto sheet. Brush each with a small amount of olive oil and season with salt and pepper. Bake potatoes until crispy, about 20 minutes.
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- Just before serving, place a large spoonful of guacamole on top of each potato. Best when served immediately.
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