Twice the Fiesta Potatoes
Description:
2011 Kick
Off with Hass Avocados Recipe Contest – Finalist
Recipe Courtesy of Kristen B. from Florida, who says "Twice baked potatoes never looked this colorful or tasted this good with the addition of avocados in the filling."
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Recipe Courtesy of Kristen B. from Florida, who says "Twice baked potatoes never looked this colorful or tasted this good with the addition of avocados in the filling."
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Ingredients:
- 6 baking potatoes, scrubbed
- 1 ripe, Hass Avocado
- 4 oz. Neufchatel cream cheese
- 1/2 stick butter
- 1 4 ounce can green chiles
- 1 cup shredded Monterey Jack cheese
- 6 slices cheddar cheese
- Black bean salsa, as needed
- Sour cream, as needed
Instructions:
- Bake the potatoes in the microwave on the potato setting. Let the potatoes cool to the point that they can be handled. Cut them in half lengthwise. With a spoon, scoop out the flesh of the potato, leaving about 1/8 inch layer in the skin for sturdiness. Put the flesh into a bowl. Add the cream cheese, butter and avocado. Beat with a mixer until smooth. Stir in the shredded cheese and chiles. Spoon the mixture back into the shells. Put half a slice of cheese in each potato. Bake at 400 degrees until the cheese melts (maybe 5-8 minutes). Top with salsa and sour cream and serve.
*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.
