- One 1 ½ lb bag baby potatoes
- 1 tbsp vegetable oil
- 1 ½ tsp kosher salt, divided
- ½ c guacamole
- ½ c sour cream
- 1 tbsp mayonnaise
- 1 tbsp lime juice, freshly squeezed
- 2 rotisserie chicken breasts
- 2 tsp Morton and Basset Vindaloo Seasoning
- Fresh cilantro, chopped, for serving
Preheat oven to 425˚F, line a sheet pan with aluminum foil and spray with nonstick cooking spray.
In a large bowl, season potatoes with vegetable oil and 1 tsp salt. Toss to coat and then spread potatoes out onto the sheet pan. Place into oven and bake for 15-18 minutes.
While potatoes are baking, in a medium bowl, stir together guacamole, sour cream, mayonnaise and lime juice until combined. Cover and refrigerate until ready to assemble.
In another medium bowl, shred the chicken and toss with vindaloo seasoning and ½ tsp of salt, and set aside.
Remove potatoes from oven, transfer to a cutting board and allow to cool for 3-5 minutes.
When potatoes are cool enough to handle, slice each in half lengthwise. Using a metal spoon, scoop out the inside of each half, leaving behind a thin layer of potato, being careful not to tear the skin. Place hollowed potato halves back onto the sheet pan and bake another 5-7 minutes to dry out and crisp the skin.
Remove pan from oven and portion a small scoop of avocado mixture into each hollowed potato skin, then top with seasoned chicken. Place back into the oven and cook 6-8 minutes to heat through.
Transfer potato bites to a serving plate, garnish with cilantro and serve immediately.
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