4 large potatoes, baked

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2 ripe, Fresh California Avocados, seeded and peeled

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1 cup nonfat Greek yogurt

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1 Hatch chile, roasted, seeded, peeled and chopped

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1 tsp. salt

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1/4 cup minced chives

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Hatch chile powder, to taste

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1/2 cup shredded Cheddar cheese

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.