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Twice Baked Potatoes with California Avocado

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Total Time: 20 min

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Potatoes are versatile and the ultimate comfort food for any meal or gathering. This recipe takes ordinary twice baked potatoes to a new level by combining them with creamy California Avocados. Who knew avocados were one of the yummiest baked potato fillings?

Give this avocado baked potato recipe a try by mixing potato and avocado together and putting some delicious cheddar cheese on top. It’s great to pair with a California Avocado entree for your dinner!

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Serves: 4

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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
  1. Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop pulp into a bowl, leaving potato shells intact.
  2. 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.
  3. Bake at 350° for 10 minutes or until cheese is melted.
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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.

Did You Know?

Avocados can be a key ingredient in comfort food recipes. Learn more about California Avocados.

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Recipe Categories: Side Dishes Vegetarian
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As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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