Tostitos Guacamole Stuffed Potatoes Recipe

Preheat oven to 400°F.

Wash and dry the potatoes. Cut off a small slice from one end of each potato to make a flat base. Cut off the top third of each potato horizontally.

Use a spoon to scoop out the flesh from the potatoes, creating a hollow cavity. Reserve the scooped-out flesh for another recipe.

In a small bowl, mix together the olive oil and salt.

Brush the outside and inside of each potato with the olive oil mixture.

Place the potatoes on a baking sheet and bake for 35-40 minutes, until crispy and golden brown.

Remove the potatoes from the oven and spoon the guacamole into each potato cavity, filling to the top.

Sprinkle the crushed Tostitos on top of the guacamole.

Return the potatoes to the oven and bake for another 5-10 minutes, until the Tostitos are golden brown and crispy.

Serve immediately.