Twice Baked Potatoes with California Avocado
|4||large baking potatoes, baked|
|3||California Avocados, peeled|
|1||(8-ounce) container sour cream|
|1/4||cup||butter, cut into pieces|
|3/4||cup||shredded farmer's cheese|
|3||Tbsp.||chopped fresh or frozen chives|
|1||cup||shredded Cheddar cheese|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop pulp into a bowl, leaving potato shells intact.
- Mash together pulp and avocado. Stir in sour cream and next 5 ingredients. Spoon into potato shells, and place on a baking sheet. Sprinkle evenly with Cheddar cheese.
- Bake at 350° for 10 minutes or until cheese is melted.
*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.