Twice-Baked Avocado Potatoes
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 15minutes
Passive Time
1 hour20 minutes
Servings Prep Time
4 15minutes
Passive Time
1 hour20 minutes
Ingredients
Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
  2. Rub each potato with 1 teaspoon of the oil.
  3. 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.
  4. 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.
  5. 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.
  6. Place the empty potato skins on the lined baking sheet. Fill the potato skins with the mashed avocado and potato mixture.
  7. 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)