Twice Baked Potatoes with California Avocado
Loading...Total Time:
20min
Cook Time:
10min
Prep Time:
10min
Ingredients
Serves:
4
| 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 |
| 1/2 | tsp. | salt |
| 1/2 | tsp. | pepper |
| 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
Instructions
- 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.
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