Lucky Irish Twice Baked Potatoes

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
  1. Mash avocado chunks with lime juice in a medium bowl.
  2. Add cilantro and salt. Blend until creamy.
Baked Potatoes
  1. Preheat oven to 450 degrees F. Bake whole potatoes in oven for 1 hour; remove potatoes and reduce oven temperature to 350 degrees F.
  2. Let potatoes rest for 5 minutes, then cut in half lengthwise and scoop out potato flesh into large bowl. Remove potato jackets.
  3. 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.
  4. Gently stir in chives and avocado pieces.
  5. Spoon mixture into halved potato jackets and bake in 350 degree F oven for 20 minutes.
  6. Top each with a heaping spoonful of guacamole to serve.
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Yield: 4 servings
Calories: 490
Sodium: 630 mg
Fat: 31 g
Fiber: 9 g
Cholesterol: 55 mg

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