Twice Baked Potatoes with California Avocado

Total Time: 20 min

Cook Time:

Prep Time:

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

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.

*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.

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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