Lucky Irish Twice Baked Potatoes
Yield: 4 servings
Calories: 490
Sodium: 630 mg
Fat: 31 g
Fiber: 9 g
Cholesterol: 55 mg
The luck of the Irish smiles on these cheesy stuffed baked Idaho® potatoes with California Avocado and guacamole.
Ingredients:
- Baked Potatoes
- 2 large Idaho® russet potatoes, scrubbed
- 2 Tbsp. butter
- ¼ cup sour cream
- ¼ cup milk
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
- 1 cup grated jack cheese or grated cheddar-jack cheese
- 1/2 cup chopped chives
- 1 ripe, Fresh California Avocado, peeled, seeded and cut into chunks
- Salt and pepper, to taste
- Guacamole
- 1 ripe, Fresh California Avocado, peeled, seeded and cut into chunks
- 1 Tbsp. fresh lime juice
- 2 Tbsp. chopped cilantro leaves
- ½ tsp. salt, or to taste
Directions:
Guacamole
- Mash avocado chunks with lime juice in a medium bowl.
- Add cilantro and salt. Blend until creamy.
Baked Potatoes
- Preheat oven to 450 degrees F. Bake whole potatoes in oven for 1 hour; remove potatoes and reduce oven temperature to 350 degrees F.
- Let potatoes rest for 5 minutes, then cut in half lengthwise and scoop out potato flesh into large bowl. Remove potato jackets.
- Add butter, sour cream, milk, salt, pepper, and cheese to potato in bowl. Whip until creamy with electric hand mixer. Mash avocado chunks with lime juice in a medium bowl.
- Gently stir in chives and avocado pieces.
- Spoon mixture into halved potato jackets and bake in 350 degree F oven for 20 minutes.
- Top each with a heaping spoonful of guacamole to serve.