When she’s not teaching or traveling, Mary Shivers loves to experiment with new recipes on her farm near Ada, OK. She received Honorable Mention in Vegetarian Times’ 2009 Reader Recipe Contest for this recipe.
1/4 cup safflower oil
1/4 cup gluten-free corn flour
1 1/2 teaspoons Simply Organic Garlic N Herb Seasoning
4 large avocados, peeled and finely diced
1 can (14.5 ounces) diced tomatoes
1/3 cup walnut pieces
1 teaspoon cilantro
1/4 teaspoon paprika
1/2 teaspoon Simply Organic All-Seasons Salt
1/2 teaspoon Simply Organic Veggie Pepper
1/8 teaspoon cayenne
Scoop out centers of potato halves, leaving 1/4-inch thickness near skins. Liberally brush both sides of skins with oil. Dust skin sides with corn flour. Place in single layer, skin-sides down, on baking sheet. Sprinkle insides evenly with garlic-herb seasoning. Bake 15 to 20 minutes, or until golden brown.
Meanwhile, toss together avocados, diced tomatoes, and walnuts in large bowl. Sprinkle with cilantro, paprika, seasoned salt, pepper, and cayenne, and toss to coat.
Spoon avocado mixture into potato halves, and serve.
Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 20 min
Servings: 8 potato halves
Recipe By: Mary Shivers
From: Vegetarian Times 2009 Reader Recipe Contest