Bursting with flavor, these twice stuffed avocado skins are fresh and easy for any day of the week. Get your fork ready after topping with manchego cheese and bacon.
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Prep Time: 15 minutes – Cook Time: 45 minutes – Total Time: 60 minutes
Yield: 6-8 servings
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Ingredients:
– 8 Yukon Golden Potatoes, halved
– 2 Avocados, halved
– 2 Tbsp Avocado Oil
– 1/4 cup Milk
– 1/2 cup Manchego Cheese, grated plus more for topping
– 1 Tbsp Smokey Bacon Sea Salt
– 2 pieces Bacon, crispy and crumbled
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Instructions:
- In a large pot, add enough water to cover potatoes. Bring water to a boil and add potatoes. Boil for 20 minutes or until fork tender.
- Once potatoes are done, cut each potato in half once more. Brush both the potatoes and the halved avocados with avocado oil. Bake at 350 degrees on a foil lined baking sheet for 5-7 minutes, until golden brown.
- Using a hand mixer or potato masher, mash baked potatoes in a large bowl. Scoop avocado flesh into mashed potatoes and stir to combine, being careful not to break the avocado skins.
- Add milk, Manchego cheese and bacon sea salt and mix thoroughly. Carefully scoop mixture back into avocado skins.
- Top with additional Manchego cheese, bacon crumbles, and a pinch of bacon sea salt.
