California Avocado season has ended.

Twice Baked Potatoes

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Twice Baked Potatoes



Serves: 4

4 large baking potatoes, baked
3 California avocados, peeled
1 (8-ounce) container sour cream
1/4 cup butter, cut into pieces
3/4 cup shredded farmer's cheese
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. chopped fresh or frozen chives
1 cup shredded Cheddar cheese

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


  1. Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop pulp into a bowl, leaving potato shells intact.
  2. Mash together pulp and avocado. Stir in sour cream and next 5 ingredients. Spoon into potato shells, and place on a baking sheet. Sprinkle evenly with Cheddar cheese.
  3. Bake at 350° for 10 minutes or until cheese is melted.

*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.

Nutrition information per serving

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


(27 Ratings)