This tasty Twice-Baked Avocado Potato recipe is from our cookbook, Healthy, Happy Pregnancy Cookbook available on Amazon, Target.com, Walmart.com, Barnesandnoble.com and in book stores around the world.
A mixture of avocado and Greek yogurt creates a creamy and rich center for these cheese-topped baked potatoes. You’re getting potassium from the potatoes, calcium from the cheese, and healthy fats from the avocado—cramps be gone! Serve them with a lean protein and a green salad for a complete meal. This recipe is from our cookbook, Healthy, Happy Pregnancy Cookbook.
| Servings | Prep Time |
| 4 | 15 minutes |
| Passive Time |
| 1 hour 20 minutes |
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A mixture of avocado and Greek yogurt creates a creamy and rich center for these cheese-topped baked potatoes. You’re getting potassium from the potatoes, calcium from the cheese, and healthy fats from the avocado—cramps be gone! Serve them with a lean protein and a green salad for a complete meal. This recipe is from our cookbook, Healthy, Happy Pregnancy Cookbook.
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Ingredients
- 2 large russet potatoes
- 2 teaspoons olive oil
- 1 large Avocado
- 3 tablespoons 2% plain Greek yogurt
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped tomatoes
- 4 tablespoons chopped scallions divided
- 1/2 cup shredded light Mexican blend cheese
- 1/2 cup shredded light Mexican blend cheese
Servings:
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
- Rub each potato with 1 teaspoon of the oil.
- Poke fairly deep holes in the potato skin with a fork. Place the potatoes directly on the oven rack and bake for 60 minutes, or until the skin is crispy and the potato flesh feels soft.
- Once the potatoes are cool enough to handle, cut in half lengthwise. Using a spoon, gently scoop out the potato flesh into a medium bowl, leaving about ¼ inch of potato at the bottom of each shell.
- Add the avocado, Greek yogurt, salt, and pepper to the potato flesh in the bowl and stir to combine. Using a potato masher or a fork, mash the mixture thoroughly. Gently stir in the tomatoes and 3 tablespoons of the scallions.
- Place the empty potato skins on the lined baking sheet. Fill the potato skins with the mashed avocado and potato mixture.
- Sprinkle the cheese evenly over each half. Bake for 15 minutes, or until the cheese is bubbling and browned at the edges. Top with the remaining 1 tablespoon scallions.
Recipe Notes
Per serving:
253 calories
8 g protein
38 g carbohydrates
5 g fiber
3 g total sugar
9 g fat
2 g saturated fat
141 mg sodium
1007 mg potassium (29% DV)
125 mg calcium (12% DV)
58 mg magnesium (15% DV)
0.1 mcg B12 (2% DV)
0.8 mg B6 (38% DV)
1.8 mg iron (10% DV)
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