Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

LUCKY IRISH TWICE BAKED POTATOES
View on Mobile Site

Rating

4 of 5 2

2 Ratings | 0 Comments

Add to My Recipes

  • Preparation

    0 min

  • Cook Time

    0 min

  • Total Time

    0 min

Lucky Irish Twice Baked Potatoes

Recipe Provided By

The luck of the Irish smiles on these cheesy stuffed baked Idaho® potatoes with California Avocado and guacamole.

Ingredients

  • 0.000

    Baked Potatoes

  • 2.000 2
    large Idaho® Russet potatoes, scrubbed
  • 2.000 2 Tbsp.
    butter
  • 0.250 ¼ cup
    sour cream or plain yogurt
  • 0.250 ¼ cup
    milk
  • 0.500 ½ tsp.
    salt
  • 0.500 ½ tsp.
    freshly ground pepper
  • 1.000 1 cup
    grated jack cheese, or grated cheddar-jack cheese
  • 0.500 ½ cup
    chopped chives
  • 1.000 1
    ripe, Fresh California Avocado, peeled, seeded, cut into chunks
  • 0.000
    Salt and pepper, to taste
  • 0.000
    Guacamole (see recipe below)
  • 0.000

    Guacamole

  • 1.000 1
    ripe, Fresh California Avocado, peeled, seeded and cut into chunks
  • 1.000 1 Tbsp.
    fresh lime juice
  • 2.000 2 Tbsp.
    chopped cilantro leaves
  • 0.500 ½ tsp.
    salt, or to taste

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

Guacamole

  1. Mash avocado chunks with lime juice in medium bowl.
  2. Add cilantro and salt; blend until creamy.

Baked Potatoes

  1. Preheat oven to 450 degree 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. Reserve potato jackets.
  3. Add butter, sour cream, milk, salt, pepper, and cheese to potato in bowl; whip until creamy with electric hand mixer.
  4. Taste and adjust seasoning with additional salt and pepper.
  5. Gently stir in chives and avocado pieces.
  6. Spoon mixture into halved potato jackets and bake in 350 degree F oven for 20 minutes.
  7. Top each with a heaping spoonful of guacamole to serve.

Serving Suggestions:
Serve alongside a juicy steak, or serve as the main dish with a fresh green salad.

Beverage Pairings:
Delicious with a glass of Chardonnay.

*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.

For more recipes featuring Idaho® potatoes please visit IdahoPotatoes.com

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Nutrition information per serving

Nutrition Information Per Serving: Calories 480; Total Fat 31 g (Sat 12 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 55 mg; Sodium 640 mg; Potassium 1289 mg; Total Carbohydrates 42 g; Dietary Fiber 9 g; Total Sugars 3 g; Protein 14 g; Vitamin A 988 IU; Vitamin C 27 mg; Calcium 272 mg; Iron 2 mg; Vitamin D 0 IU; Folate 127 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 20%; Vitamin C 45%; Calcium 25%; Iron 15%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

hide

Comments

No one has commented on this page yet.


You can't post comments until you have logged in. Please .