'Kiss Me I'm Irish' Twice-Baked Potato
Source of Recipe
Hass Avocado Board
List of Ingredients
2 large Russet baking potatoes, scrubbed
2 tablespoons butter
1/4 cup sour cream or plain yogurt
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup grated Jack cheese, or grated Cheddar-Jack cheese
1/2 cup chopped chives
1 ripe Hass avocado, peeled, seeded, cut in chunks
Salt and pepper Recipe
Bake whole potatoes in preheated 450-degree oven for 1 hour; remove potatoes and reduce oven temperature to 350 degrees. Let potatoes rest for 5 minutes, then cut in half lengthwise and scoop out potato flesh into large bowl. Reserve potato jackets.
Add butter, sour cream, milk, salt, pepper and cheese to potato in bowl, and whip until creamy with electric hand mixer. Taste and adjust seasoning with additional salt and pepper. Gently stir in chives (we substituted green onions) and avocado pieces.
Spoon mixture into halved potato jackets, and bake in 350-degree oven for 20 minutes. Top each with heaping spoonful of Guacamole to serve.
Guacamole:
1 ripe Hass avocado, peeled, seeded, cut in chunks
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro leaves
1/2 teaspoon salt, or to taste
Mash avocado chunks with lime juice in medium bowl. Add cilantro and salt; blend until creamy.
Makes 4 servings.
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