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.
Servings: 4
Prep Time: 15 mins
Cook Time: 45 mins
Ingredients:
Directions:
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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
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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.
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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.
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Add milk, Manchego cheese and bacon sea salt and mix thoroughly. Carefully scoop mixture back into avocado skins.
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Top with additional Manchego cheese, bacon crumbles, and a pinch of bacon sea salt.
