Irish Twice-Baked Potato Dish Recipe
This is a unique recipe of baked potatoes. It is kinda fruity, creamy and cheesy. The taste of the rich baked potatoes, cheese, sour cream and green avocados blended perfectly. This recipe is quite simple, with just a little mixing, slicing and baking; you easily could make this deserving savory side dish, a perfect match for a roasted meat for dinner! Here’s how to do it.
Ingredients
- 2 large russet baking potatoes
- 2 tablespoons butter ( 30 g)
- ¼ cup sour cream or ¼ cup plain yogurt (60 ml)
- ¼ cup milk (60 ml)
- ½ teaspoon salt (2.5 g)
- ½ teaspoon fresh ground pepper (2.5 g)
- 1 cup grated Monterey jack cheese or 1 cup grated colby-monterey jack cheese (100 g)
- ½ cup chopped scallions or ½ cup chives (150 g)
- 1 ripe Hass avocado, peeled, seeded, cut in chunks
- salt and pepper, to taste
- guacamole
Instructions
- Wash and scrub potatoes.
- Preheat oven to 450 degrees Fahrenheit and bake whole potatoes for about one hour; take potatoes out, let it cool and reduce oven temperature to 350 degrees.
- When cool enough to touch, slice baked potatoes in half lengthwise and scoop out potato flesh into a large bowl. Set aside potato jackets.
- Mix butter, sour cream, milk, salt, pepper, and cheese to potato in a bowl, and whip until creamy and smooth with an electric hand mixer.
- Taste and adjust seasoning with additional salt and pepper.
- Mix scallions and avocado pieces and stir gently. Spoon mixture and place into halved potato jackets.
- Bake in 350 degrees Fahrenheit for 20 minutes.
- Top each potato half with a heaping spoonful of guacamole to serve. Enjoy!
