Original recipe by California Avocado Commission
Makes 4 servings
4 large potatoes, baked
2 ripe, Fresh California Avocados, seeded and peeled
1 cup nonfat Greek yogurt
1 Hatch Chile, roasted, seeded, peeled and chopped
1 teaspoon salt
1/4 cup minced chives
1/2 cup shredded Cheddar cheese
Hatch Chile powder to taste
Preheat oven to 350 degrees F.
Cut a 1- inch wide strip from the top of each baked potato. Carefully scoop potato from the shell into a large bowl, leaving the potato shells intact.
In a blender or food processor, puree the avocados with the yogurt, Hatch Chile and salt until smooth. Add to potato in bowl and mix well. Stir in chives and Hatch Chile powder (if using).
Carefully spoon potato mixture into potato shells and place on baking sheet. (There may be extra filling. If so, heat and enjoy!) Top filled potatoes with cheese and bake for 10 minutes.
Serving suggestions: Top with crumbled bacon if desired. Delicious on its own or as a side with grilled steak.