Healthy Slow COoking
These Deviled Potato Eyes are quick, easy, and can be made for a nutritious snack before trick or treating!
Don’t have purple potatoes? Any small fingerling potatoes will work. No avocado? Use tofu egg salad, hummus, or even pre-made guac to stuff these.
Ingredients:
– 12 Idaho® Potato blue fingerlings – 24 pimento-filled olive slices
For the avocado mousse:
– 2 large ripe avocados, peeled and pitted – 2 teaspoons lemon juice or apple cider vinegar – 1/2 teaspoon liquid smoke – 1/2 teaspoon salt
Cook the potatoes on the stove until tender (or in your Instant Pot on high for 8 to 10 minutes and release the pressure naturally.) Let the potatoes cool, then slice in half lengthwise. Use a melon scoop to make room for the mousse.
Mash the avocado in a mixing bowl, then add the lemon juice or vinegar, liquid smoke, and salt. Mix well.
Scoop the avocado mousse into the potato holes you made and top with an olive slice.