Manchego Avocado Smashed Potatoes
Author: Olivelle
Servings: 6-8
Bursting with flavor, these twice stuffed avocado skins are fresh and easy for any day of the week. Get your fork ready after topping with Manchego cheese and bacon.
Ingredients
- 8 Yukon Golden Potatoes, halved
- 2 Avocados, halved
- 2 Tbsp Avocado Oil
- 1/4 cup Milk
- 1/2 cup Manchego Cheese, grated plus more for topping
- 1 Tbsp Smokey Bacon Sea Salt
- 2 pieces Bacon, crispy and crumbled
Directions
- In a large pot, add enough water to cover potatoes. Bring to a boil and cook potatoes for 20 minutes or until fork tender.
- Once done, cut each potato half once more. Brush both potatoes and avocado halves with avocado oil.
- Place on a foil-lined baking sheet and bake at 350°F for 5-7 minutes, until golden brown.
- Using a hand mixer or potato masher, mash baked potatoes in a large bowl. Scoop avocado flesh into the mash and stir to combine, being careful not to damage avocado skins.
- Add milk, Manchego cheese, and Smokey Bacon Sea Salt. Mix thoroughly.
- Scoop the mixture back into the avocado skins. Top with more Manchego cheese, bacon crumbles, and a pinch of bacon sea salt.