Twice Baked Potatoes with California Avocado

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Serves: 4
  large baking potatoes, baked
  California Avocados, peeled
  (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
Tbsp.  chopped fresh or frozen chives
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


  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.

*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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