These Roasted Potato Cups with Loaded Guacamole are the perfect party appetizer! They’re packed with tons of flavor and are always a hit!

I apologize, I was a little lazy around Easter time and didn’t post any Easter recipes. It’s not that I don’t like deviled eggs or hot crossed buns (I actually don’t think I’ve ever had hot crossed buns before, but once upon a time I did learn how to play the song on the piano!), I guess I just wasn’t feeling super inspired. When I was a kid we had the most amazing Easter egg hunts and Easter potluck (the Easter egg hunts were seriously the best in the world and better than any kid could ever ask for!), but now that I’m older, I don’t really do much Easter celebrating.

I do, however, do some mean Cinco De Mayo celebrating! If you’re familiar with my blog, you know that I can’t get enough Mexican food. So, I guess you could say that I’m celebrating Cinco De Mayo and sharing this recipe as an excuse to post yet another Mexican recipe on here. I hope you don’t mind! And, since I neglected to give you an Easter recipe, I’ve kinda combined the two holidays into one with this dish.

How To Make Roasted Potato Cups With Loaded Guacamole

First you want to cut your baby potatoes in half and then use a melon baller or metal teaspoon to scoop out some of the middles. This is the part that takes the longest.

Then toss them together with some olive oil and spices and roast in the oven until golden brown.

While they’re roasting, mash the avocado an then add in all the other toppings!

Scoop a spoonful of loaded guacamole into each potato cup, garnish with some fresh herbs and you’re done!

I promise after this I will start posting recipes that don’t involve avocados every week, but sometimes I just can’t help myself!

See Exactly How I Make These Roasted Potato Cups With Loaded Guacamole Here: