A zesty twist on stuffed baked potatoes with creamy California Avocados and the unique flavor of seasonally available Hatch chiles.
Twice Baked Potatoes with Hatch Chiles and California Avocados
Total Time: 20 min
Prep Time: |
Ingredients4 large potatoes, baked 2 ripe, Fresh California Avocados, seeded and peeled 1 cup nonfat Greek yogurt 1 Hatch chile, roasted, seeded, peeled and chopped 1 tsp. salt 1/4 cup minced chives Hatch chile powder, to taste 1/2 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F.
- Cut a 1-inch wide strip from the top of each baked potato. Carefully scoop potato from the shell into a large bowl, leaving the potato shells intact.
- In a blender or food processor, puree the avocados with the yogurt, Hatch chile and salt until smooth. Add to potato in bowl and mix well. Stir in chives and Hatch chile powder (if using).
- Carefully spoon potato mixture into potato shells and place on baking sheet. (There may be extra filling. If so, heat and enjoy!) Top filled potatoes with cheese and bake for 10 minutes.
Serving Suggestions: Top with crumbled bacon if desired. Delicious on its own or as a side with grilled steak.
Beverage Pairing: Enjoy with your favorite beer.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados