Recipe provided by the California Avocado Commission
Ingredients
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2 2 2large Russet baking potatoes, scrubbed
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2 2 2Tbsp. TABLESPOON_USVolume butter
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1/4 0.25 0.25cup CUP_USVolumesour cream or plain yogurt
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1/4 0.25 0.25cup CUP_USVolumemilk
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1/2 0.5 0.5tsp. TEASPOON_USVolumesalt
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1/2 0.5 0.5tsp. TEASPOON_USVolumefreshly ground pepper
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1 1 1cup CUP_USVolumecup grated Jack cheese, or grated Cheddar-Jack cheese
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1/2 0.5 0.5cup CUP_USVolumechopped chives
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1 1 1ripe Hass Avocado, peeled, seeded, cut in chunks
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Salt and pepper, to taste
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Baked Potatoes
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Guacamole
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1 1 1ripe Hass Avocado, peeled, seeded, cut in chunks
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1 1 1Tbsp. TABLESPOON_USVolumefresh lime juice
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2 2 2Tbsp. TABLESPOON_USVolumechopped cilantro leaves
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1/2 0.5 0.5tsp. TEASPOON_USVolumesalt, or to taste
Instructions
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Bake whole potatoes in preheated 450-degree oven for one hour; remove potatoes and reduce oven temperature to 350 degrees F.
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Let potatoes rest for 5 minutes, then cut in half lengthwise and scoop out potato flesh into large bowl. Reserve potato jackets.
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Add butter, sour cream, milk, salt, pepper, and cheese to potato in bowl, and whip until creamy with electric hand mixer.
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Taste and adjust seasoning with additional salt and pepper.
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Gently stir in chives and avocado pieces.
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Spoon mixture into halved potato jackets, and bake in 350-degree oven for 20 minutes.
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Top each with heaping spoonful of guacamole to serve.
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Guacamole: Mash avocado chunks with lime juice in medium bowl. Add cilantro and salt; blend until creamy.
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Serving Suggestions:
Serve with traditional corned beef and cabbage for a completely Irish-themed meal, or serve anytime alongside a juicy steak. Recipe provided by the California Avocado Commission
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