Creamy Bacon Guacamole Potato Bites



18 baby yellow potatoes {about 1 1/2 lbs.}, washed & halved lengthwise
1 T. extra-virgin olive oil
1/4 tsp. sea salt
2 avocados, peeled and cubed
1 (1.2 oz) packet Concord Foods Guacamole Mix
1/2 c. sour cream
1/4 c. finely diced tomato
4 slices bacon, cooked & crumbled
1 T. chopped parsley or cilantro {optional}

1. Place halved potatoes in a gallon-sized zip-top bag. Add olive oil and sea salt; seal and shake to coat potatoes. Lay potatoes, cut side up, in a single layer on a foil-lined baking sheet. Bake at 350 degrees for 20 minutes, or until just barely fork-tender {but not so tender they easily split or fall apart}. Set potatoes aside to cool.
2. While potatoes bake, place avocado in a mixing bowl; mash with a fork. Add guacamole mix and sour cream; stir until well combined. Stir in diced tomato and 1/2 of crumbled bacon {reserving the remaining half to sprinkle on top of finished potatoes}. Cover and refrigerate for about 30 minutes to allow flavors to meld.
3. Once potatoes have cooled to room temperature {or to just slightly warm}, top each potato half with a dollop of guacamole. Sprinkle tops with reserved crumbled bacon and chopped parsley or cilantro. Serve at room temperature.

Serves: 36 pieces

A Tracey creation .