Guacamole Potato Skins

Wash the small red potatoes (1.75 lb) well. Place them in a large saucepan, cover with water, and add a generous amount of [salt]. Bring to a boil and cook, covered, until potatoes are soft when pierced with a fork, about 15 minutes. Remove from water and allow to cool until they’re easily handled. Start 15m timer

Preheat oven to 400F. Cut the potatoes in half lengthwise. Use a melon baller or measuring spoon to scoop out about 1 teaspoon of flesh from each potato half, leaving a rim with a thickness of about 0.25 inch. Put the removed potato flesh into a large bowl. Place potatoes skin side down on a baking sheet, sprinkle with [salt] and [black pepper], and bake for 15-20 minutes. Start 20m timer

While the potatoes are baking, make the guacamole. Mash the removed potato flesh until smooth. Add the avocado (1) and lime juice (1.5 tbsp) and mash well. Add the garlic (1 clove), salt (0.5 tsp), ground cumin (0.25 tsp), and cayenne pepper (0.25 tsp).

When the potato skins are just beginning to get crispy, remove them from the oven. Allow them to cool slightly and fill with guacamole. Sprinkle with red onion (1 tbsp) and chives (1 tbsp) and serve warm or room temperature.