When Jamie Johnson and Bryan Berkett first met at a restaurant in the spring of 2012, a 20 minute chat turned into a four-hour discussion of values, culture and shared experiences. Both were influenced by their family businesses, Johnson from a fourth generation California farming family and Berkett from a fourth generation real estate family. They each cite their grandfather as having positive influence on their life.
Twice Baked Potatoes with Hatch Chiles and California Avocados
Original recipe by California Avocado Commission
Ingredients: 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
Directions: Preheat oven to 350 degrees F.