The annoying thing about potato skins (yes, potato skins annoy me) is that you need to scoop out most of the potato flesh, burning your fingers in the process, and then either discard thescooped-out flesh, or have a sudden need to make mashed potatoes.With these potato rounds you get to avoid both of these problems, but still get all of that potato-y, finger-food goodness. Not only is this less wasteful, and finger-burning isn’t a worry, but they are so super-cute! Top them with refried beans, and a quick guacamole.... Trust me, these will begone in a flash!
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Servings: 4(makes about 20 rounds)
Ingredients
For the Potatoes:
2russet potatoescut into 1/4” thick rounds (making about 20 rounds)
Preheat your oven to 400F (200C). Lightly grease a baking sheet.
Lay the potato slices across the baking sheet, then lightly spray them with a bit of oil. Bake for 10 to 15 minutes, stopping to flip them halfway through, until the slices are golden brown on both sides.
While the potato slices are baking, make the guacamole. Use a fork to mash everything together.
Remove the potato slices from the oven and immediately top each round with a spoonful of refried beans then a spoonful of guacamole. Be careful they’re hot! If you want to make them look extra pretty, garnish with a few more pieces of tomato and cilantro leaves.
Notes
Oil-free: to make oil-free, omit the spray oil and bake the potato slices on a parchment paper-lined baking tray, or line it with a silicone baking mat.