New-Style Thanksgiving Potatoes with Walnut Guacamole à la Mode

Vegetarian Times Issue: November 1, 2009 p.74

ingredient list

Makes 8 potato halves

• 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
1/3 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
• 1/8 tsp. Simply Organic Cayenne

Directions

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.

Nutritional Information

Per :

Calories	153
Protein	2g
Total Fat	12g
Saturated Fat	1g
Carbs	12g
Choelsterol	0mg
Sodium	40mg
Fiber	4g
Sugar	1g