Roasted Potato Cups with Loaded Guacamole

1. Preheat oven to 400ºF.

2. Cut each potato in half and, using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about ¼ inch border.

3. Put potatoes in a large bowl and drizzle with olive oil and season with spices.

4. Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes.

5. For the guacamole, in a medium-sized bowl add the avocado slices and mash them.

6. Then add the remaining guacamole ingredients and stir until combined.

7. Scoop a small spoonful of guacamole mixture into each potato cup.

8. Garnish with radish matchsticks and cilantro leaves, if desired.

9. Best when served immediately, while potatoes are still warm.