- 12 Idaho® Potato purple fingerlings (You can use any color fingerlings or an assortment)
- 2 large ripe avocados
- 2 Teaspoons lemon juice (or apple cider vinegar)
- 1/2 to 1 Teaspoon liquid smoke, to taste
- Salt, to taste
- 10 to 12 green olives stuffed with red pimentos, thinly sliced
Cook the potatoes until tender (I cooked mine in the Instant Pot on high for 10 minutes and manually released the pressure, but you can cook these stove top, too).
Let the potatoes cool, then cut in half lengthwise.
Use a melon baller or a rounded measuring spoon and scoop out the potato where the avocado eye will live.
Be care to not cut through the bottom of the potato.
Peel and pit the avocados and mash well.
Mix in the lemon juice or vinegar to keep the avocado green throughout your party.
Mix in ½ teaspoon of liquid smoke, taste and add another ½ teaspoon if it’s not smoky enough for you.
Add salt and mix again.
Using a small scoop or spoon fill the scooped out area of the potato with the smoky avocado mixture.
Repeat until all the potatoes are filled.
Top the avocado filling with a slice of the olive and serve.