Potato Skins with Avocado and Corn Salsa

These make the perfect little appetizer for a summer soiree! They’re simple crowd-pleasers but they present themselves like pieces of art. Colorful and bursting with flavor, these potato skins deliver!

I found the recipe in Chef Chloe Coscarelli’s cook book but changed it up a bit, most notably with the addition of fresh corn. I’m a sucker for fresh corn and think it should go in and with just about anything.

Here’s what you’ll need for the Skins:

  • 10 small (2-inch diameter) potatoes
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper

For the Salsa:

  • 2 avocados, pitted, peeled and diced
  • 1 ear of corn, raw
  • 2 small tomatoes, diced
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt
  • freshly ground black pepper

Preheat the oven to 375.

In a large bowl, toss the whole potatoes with the oil, salt and pepper.

Then spread the potatoes onto a large baking sheet and bake for one hour or until the potatoes are tender and can be punctured easily with the tines of a fork. Remove from the oven and let the potatoes rest until they’re cool to the touch. Then cut them in half and scoop out their centers with a spoon, leaving about a 1/8-inch layer of potato in each skin. *HINT: save the insides for a fabulous recipe I’ll be posting tomorrow!

The skins with their centers scooped out

Next, turn the oven up to 400 degrees and place the skins back in for about 15 minutes or until the edges are crisp.

The skins, after bring crisped for 15 minutes

Make the avocado salsa by gently mixing the avocado, tomato, raw corn kernels from an ear of fresh corn, lemon juice, salt and pepper. Adjust the seasoning to taste. Spoon the salsa into each skin, plate and garnish with fresh basil or parsley and serve.

Happy Eating!