Tender baby potatoes filled with savory taco filling and topped with avocado. A delicious Mexican appetizer.
Add 1 tsp chili powder, 1 tsp cumin, and salt and pepper to taste and stir to combine. Cook for 1 minute and remove from the heat.
Cut the avocado in half and remove the pit. Scoop out the flesh and mash in a medium bowl with the remaining 1 tsp chili powder, 1 tsp cumin, lime juice, and salt and pepper to taste.
Add the pepper, onion, and crumble mixture to the reserved potato and stir to combine.
Fill the potato skins with the potato mixture and top with the avocado and garnish with the cilantro, scallion, and tomato