Prep 15 mins
Cook 1 hr 20 mins
Irish because it has green avocado chopped and gently mixed into the potato, along withsour cream and cheese, topped with guacamole!
- 2 large russet baking potatoes, scrubbed
- 2 tablespoons butter
- 1⁄4 cup sour cream or 1⁄4 cup plain yogurt
- 1⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 cup grated monterey jack cheese or 1 cup grated colby-monterey jack cheese
- 1⁄2 cup chopped scallions or 1⁄2 cup chives
- 1 ripe Hass avocado, peeled, seeded, cut in chunks
- salt and pepper, to taste
- Bake whole potatoes in preheated 450*F. oven for about one hour; take potatoes out and reduce oven temperature to 350*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 an electric hand mixer.
- Taste and adjust seasoning with additional salt and pepper.
- Gently stir in scallions and avocado pieces. Spoon mixture into halved potato jackets, and bake in 350*F. oven for 20 minutes.
- Top each potato half with a heaping spoonful of guacamole to serve. Enjoy!
I have to admit that I am an avocado fan...but after I had tagged this recipe, I was a little dubious about how it would work with potato.
I needn't have worried....the potato was beautifully creamy and soft, and to be honest you probably wouldn't guess it contained avocado if you didn't know. I loved the addition of the scallions too ( very Irish!). I didn't top mine with guacamole, as I wanted to see how the potato stood up on it's own.
A great jacket potato with a twist...we thoroughly enjoyed them!
Tasty and with the addition of the avocado quite different from any other twice-baked potato dish or even any other potato dish we'd eaten before. I used low-fat sour cream and low-fat milk and gouda. Just had to add some minced garlic which I included in step 5. Thanks for sharing this unusual recipe, Sharon! Made for PRMR.
Good recipe. What drew me to this recipe was the avocado (which I've recently become infatuated with). However in this recipe, I didn't like the way the potato and avocado tasted together. Otherwise, the potatoes were great!