Last week I had bought a sack of potatoes to make twice baked potatoes. When I got home, I realized I had an avocado as well. I thought, hey, guacopotatoes would be delicious and nutritious. So I made some. I liked them; Beth liked them too, but she preferred the non-guac ones.
- 3 baking potatoes
- 1 avocado
- 1 tsp minced roasted garlic
- 2 tablespoons Parmesan cheese
- 1/2 cup Monterrey Jack cheese
- 3/4 cup sour cream
- salt & pepper to taste
Procedure: Bake the potatoes. Allow to cool long enough to handle safely. Halve the potatoes. Scoop out the insides with a melon-baller or spoon. Mix the potato innards with the sour cream, cheeses, avocado, roasted garlic, and salt & pepper. Mash together with a potato masher or large fork. If you like, you can reserve some of the cheese for topping. Spoon the mixture back into the potatoes and put them under the broiler for a few minutes until you get some nice brown spots tops. I really liked the roasted garlic with the avocado in these.