Avocado-Stuffed Baked Potatoes recipe

Mexican flavors make these plain baked potatoes into a fiesta in your mouth.

Ingredients:

2 baked potatoes
1 whole avocado, peeled, pitted, and diced
1 small can rotel, 10 ounces
1 cup Monterrey jack cheese
1/4 cup sour cream
2 teaspoons cumin
salt and pepper, to taste
chopped cilantro, as needed for garnish

Directions:

Cut open the baked potatoes and scoop out about half the cooked potato flesh.
In a medium bowl mix together the potato flesh, avocado, rotel, Monterrey jack cheese, sour cream, and cumin.
Season the filling with salt and pepper.
Fill the potato skins with the filling and bake at 350F until cheese is melted and the potato is hot throughout.
Garnish with cilantro and serve.

Author: Rachael Daylong.

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Reviews and Comments:

Avocado-Stuffed Baked Potatoes Review by Daniel Wyrick on April 3rd, 2012:

The taste was exquisite. When I cooked the potato the avocado's taste was altered and the avocado became soft.

Avocado-Stuffed Baked Potatoes photo by Sulabh Koolwal

Avocado-Stuffed Baked Potatoes Review by Sulabh Koolwal on December 27th, 2011:

This is an excellent recipe. I made it and it tasted wonderful.

Avocado-Stuffed Baked Potatoes Review by Sera on October 27th, 2011:

I cannot say how AWESOME this was! YUM! I used homemade salsa instead of rotel and did not use any cheese or cumin however it was DELICIOUS! A definite addition to the recipe book!

Conversions
10 oz	about 283g (283.495 grams based on 28.3495 grams in an ounce)
1 cup	about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
¼ cup	about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: September 17, 2011

Average rating of 4.67 stars based on 3 reviews.

Summary: Mexican flavors make these plain baked potatoes into a fiesta in your mouth.