6 medium Russet baking potatoes
1 1/2 large avocados, peeled & pitted
6 pieces bacon, cooked & crumbled
1 clove garlic, minced
1/2 red onion, small diced
8 cherry tomatoes, diced
1/2 cup shredded pepper jack cheese
1 jalapeno, seeds and vein removed, small diced (optional)
sour cream (to garnish)
2 green onions, chopped (to garnish)
Olive oil
Salt and pepper
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil,
Prick potatoes all over with a fork. Drizzle the potatoes with oil and salt all sides
Arrange potatoes evenly on the tray. Place in the oven and bake until potatoes are fork-tender, about 45-50 minutes.
Once baked, remove from the oven and allow to cool until you can handle them. Leave the oven at 350 F.
Cut the potatoes in half, length-wise. Using a spoon, scoop out 3/4 of the potato flesh, leaving some still around the edges.
In a medium bowl, combine the avocado, garlic, red onion, cherry tomato and jalapeño. Mash together until guacamole is desired consistency.
Fill the potato skins with the guacamole, about 80% of the way.
Sprinkle the bacon pieces over the guacamole, and top each potato skin with shredded pepper jack cheese.
Arrange the skins again on a foil-lined baking sheet, and place back in the oven until the edges start to brown and the cheese has melted and become bubbly, about 5 minutes.
Remove skins from the oven and arrange on a serving dish. Garnish with a sour cream drizzle and/or a handful of chopped green onions. Serve hot, immediately.
Pro-tip: Don't throw away the scooped out potato! Use it in other recipes like a creamy potato soup or fluffy potato gnocchi.
Pro-tip: Be careful not to pierce the bottom of your skins while scooping and filling them!
Pro-tip: Going meatless? Leave the bacon out, and this dish becomes a delicious vegetarian snack!
