It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Guacamole Topped Twice-Baked Potato
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- #49901
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 large Russet 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 black pepper
1 cup grated Jack cheese, or grated Cheddar-Jack cheese
1/2 cup Hass avocado, peeled, seeded, cut in chunks
salt and pepper
Guacamole
1 ripe Hass avocado, peeled, seeded, cut in chunks
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon salt, or to taste
directions
Bake whole potatoes in a preheated 450 degrees F oven for 1 hour. Remove potatoes and reduce oven temperature to 350 degrees F. Let potatoes rest for 5 minutes, then cut in half lengthwise and scoop out potato flesh into a 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 (or substitute green onions) and avocado pieces.
Spoon mixture into halved potato jackets and bake in a 350 degrees F oven for 20 minutes. Top each with a heaping spoonful of guacamole to serve.
For Guacamole: Mash avocado chunks with lime juice in medium bowl. Add cilantro and salt. Blend until creamy.
added by
GourmetFoodie
nutrition data
Nutritional data has not been calculated yet.
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