These are a simple appetizer, side dish or snack based loosely on potato skins. They feature small potatoes with thin skins so the flesh doesn’t need to be removed, they are a good finger food size already. This makes them easier to prepare, plus their toppings make for a much healthier option that still has lots of flavour and feels like comfort food. 
Small, yellow-fleshed potatoes are ideal for this. They have a really nice flavour and a buttery and not too starchy texture. This dish works best if they are around 3-4 inches long and 2 inches wide; they should all be around the same size and evenly oval shaped so that they cook evenly.
I used a store bought sriracha jalapeño flavoured hummus but I haven’t found a hummus yet that is not made for potatoes. The best one for you is the one you like the best- plain or flavoured, homemade or store bought. I have done more hummus tasting in the past several years that I’d care to admit, I have been long obsessed with it, and the brand I like the best is called Habibi’s. It’s available widely in BC’s southwest, island and interior at grocers and health food stores (there’s a store locator on their website). I am not affiliated with them at all and my love for their products is one hundred percent sincere. When I do make homemade versions some of my flavourings to add in are Frank’s hot sauce, a generous squeeze of lime juice or a bit spoonful of pesto. 
Small avocado slices are the perfect size for these small potatoes. Cut the avocado in half, pop out and discard the pit then peel off the skin. If they are completely ripe the skin should pull off cleanly and fairly easy without taking any of the avocado with it, if not it can be better to scoop out the flesh with a large spoon in one swoop. Place the halves cut side down, slice off the tips on either end (a treat for the cook or save for later in an airtight container in the fridge) and slice each half into four pieces. Using this method, 1/2 of a small avocado creates the topping for four potatoes.
Small pots of herbs are all over the place now- in markets, garden centres, grocery stores and supermarkets. The herbs themselves are a worthwhile purchase to leave on your windowsill or patio for easy access when cooking, they will amplify your meals more than the dried options in the cupboard can. But the best part about getting herbs now is the flowers many of them are producing (currently or in the near future). The flowers come in different shapes, colours and sizes but they take on the flavour of whatever herb they belong to. I cannot recommend them enough, they are so beautiful as well as functional- the ideal attributes of edible garnishes.
These aren’t too messy as long as the potatoes are fully cooked all the way through so they are soft and easy to bite into. Since the hummus and avocado are really soft themselves, this doesn’t get as messy as some other finger foods. 
Three bites and there are no traces left.
- 6 small yellow flesh potatoes
- 1 cup prepared hummus
- 1½ small avocados, cut into 12 pieces (each half into 4 horizontal slices)
- 1 green onion stalk, sliced thinly (I find kitchen scissors way better than knives for this)
- Optional: a teaspoon or so of flowers from your preferred herbs (I used purple rosemary flowers), or sliced fresh herbs like cilantro, basil or parsley
- Preheat oven to 400° F.
- Cut a small slit into the skin of each potato so that steam can easily escape as they cook.
- Lightly grease a small medium baking dish, add in the potatoes and roll them around so that they are lightly coated in the oil on all sides. Place a tight fitting lid on the dish (or cover tightly with aluminum foil) and bake for one hour. They need to be soft all the way through and their skins should be turned into a light golden brown.
- Remove from the oven, remove the lid, scoop out the potatoes with a large slotted spoon and set them aside for a couple minutes, until they are cool enough to handle.
- Use a knife with a thin, sharp blade to slice the potatoes in half lengthwise (gently so the skins don't tear). Place them on a large plate, cut side up.
- Scoop a tablespoon or so of hummus onto each potato half, top with an avocado slice and a sprinkle of green onion and whatever herbs preferred.
