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Lucky Irish Twice Baked Potatoes Recipe
Recipe provided by the California Avocado Commission
Re-Calculate: Ingredients
Ingredients:
- 2 large Russet baking potatoes, scrubbed
- 2 Tbsp. butter
- 1/4 cup sour cream or plain yogurt
- 1/4 cup milk
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 cup cup grated Jack cheese, or grated Cheddar-Jack cheese
- 1/2 cup chopped chives
- 1 ripe, Fresh Hass Avocado, peeled, seeded, cut in chunks
- Salt and pepper, to taste
- Baked Potatoes
- Guacamole
- 1 ripe, Fresh Hass Avocado, peeled, seeded, cut in chunks
- 1 Tbsp. fresh lime juice
- 2 Tbsp. chopped cilantro leaves
- 1/2 tsp. salt, or to taste
Instructions:
- Bake whole potatoes in preheated 450-degree oven for one 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. Reserve potato jackets.
- Add butter, sour cream, milk, salt, pepper, and cheese to potato in bowl, and whip until creamy with electric hand mixer.
- Taste and adjust seasoning with additional salt and pepper.
- Gently stir in chives and avocado pieces.
- Spoon mixture into halved potato jackets, and bake in 350-degree oven for 20 minutes.
- Top each with heaping spoonful of guacamole to serve.
-
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
Recipe provided by the California Avocado Commission
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