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Twice Baked Potatoes with Hatch Chiles and California Avocados

Twice Baked Potatoes with Hatch Chiles and California Avocados
Total time:

20 min

Prep time:

10 min

Cook time:

10 min

A zesty twist on stuffed baked potatoes with creamy California Avocados and the unique flavor of seasonally available Hatch chiles.


Serving Size: 4

4 large potatoes, baked
2 ripe, Fresh California Avocados, seeded and peeled
1 cup nonfat Greek yogurt
1 Hatch chile, roasted, seeded, peeled and chopped
1 tsp. salt
1/4 cup minced chives
Hatch chile powder, to taste
1/2 cup shredded Cheddar cheese

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  1. Preheat oven to 350 degrees F.
  2. Cut a 1-inch wide strip from the top of each baked potato. Carefully scoop potato from the shell into a large bowl, leaving the potato shells intact.
  3. In a blender or food processor, puree the avocados with the yogurt, Hatch chile and salt until smooth. Add to potato in bowl and mix well. Stir in chives and Hatch chile powder (if using).
  4. Carefully spoon potato mixture into potato shells and place on baking sheet. (There may be extra filling. If so, heat and enjoy!) Top filled potatoes with cheese and bake for 10 minutes.

Serving Suggestions: Top with crumbled bacon if desired. Delicious on its own or as a side with grilled steak.

Beverage Pairing: Enjoy with your favorite beer.

Recipe Tags

  • guacamole
  • versatility


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