Avocado Loaded Potato Skins - Welch's
Avocado Loaded Potato Skins

Avocado Loaded Potato Skins

Serves: 24Prep Time: 40 minTotal Time: 60 min

These Avocado Loaded Potato skins from Chef Stuart O’Keeffe are a delicious and healthy twist on a family favourite!


  • 1 bag (10 oz.) Welch’s Frozen Avocados, thawed
  • 3/4 cup husked, rinsed and chopped tomatillos
  • 1/4 cup chopped white onion
  • 1/4 cup chopped cilantro
  • 1/2 jalapeño, seeded and chopped
  • 2-1/4 tbsp. lime juice
  • Salt, to taste
  • 1 tbsp olive oil
  • 1 tsp chipotle chilli powder
  • 1 can (15-oz.) black beans, rinsed and drained
  • 1 cups fresh prepared pico de gallo (tomatoes, onions)
  • 24 potato skins or 12 small baking potatoes
  • 8 ounces grilled chicken breast strips, diced
  • 48 cilantro sprigs

To Thaw: Place avocados on a plate at room temperature for approximately 60 minutes or microwave* at 20-second intervals until thawed. For best flavor and texture, serve while still slightly frozen. *As microwaves vary, time may need to be adjusted. Keep frozen, do not refreeze.


For the potato skins, you can purchase your favourite brand of frozen potato skins or:

  1. Preheat oven to 400ᴼ F.
  2. Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, sprinkle with 1/2 teaspoon salt, and place on a baking sheet. Bake for 1 hour until tender inside and crisp on the outside.
  3. Remove potatoes from the oven and set aside until they are cool enough to handle. Cut them in half lengthwise and carefully scoop out the cooked potato, leaving a 1/4-inch wall all around.
  4. Fry potato skins until golden brown, drain on paper towels
  5. To fill and serve the skins
  6. Place avocado, tomatillos, onion, cilantro and jalapeño in a food processor. Add lime juice and mix together until smooth. Set aside.
  7. In a separate bowl, combine beans, salt, vegetable oil and chilli powder and mash until smooth.
  8. Combine diced chicken and pico de gallo in a small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
  9. Arrange potato skins on plates. Top with beans, chicken mixture and guacamole. Place 1 sprig of cilantro on top of each potato skin.


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