Not so long ago, I fell in love with mini twice-baked potatoes. Naturally, I just had to try another recipe for a bite-size potato; this time I made potatoes topped with tomato-avocado salsa. These potatoes are less labor intensive, but just as delicious. The potatoes are roasted until they're browned and a little crunchy, then topped with the fresh salsa and a dollop of a sour cream.
My guests enjoyed them both warm and at room temperature, so don't worry about serving them right away. Short on time? Pick up prepackaged salsa and guacamole; you only have to roast and assemble. With Summer right around the corner, these small spuds are great for a potluck party or barbecue — no one is able to resist them! Get this easy vegetarian appetizer recipe by reading more.
