Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
836
Calories
39g
Protein
53g
Fat
58g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 large baking potatoes, baked
- 3 California avocados, peeled
- 1 (8-ounce) container sour cream
- ¼ Cup butter, cut into pieces
- ¾ Cup shredded farmer’s cheese
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp chopped fresh or frozen chives
- 1 Cup shredded Cheddar cheese
- =
Directions
1
Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop pulp into a bowl, leaving potato shells intact.
2
Mash together pulp and avocado. Stir in sour cream and next 5 ingredients. Spoon into potato shells, and place on a baking sheet. Sprinkle evenly with Cheddar cheese.
3
Bake at 350° for 10 minutes or until cheese is melted.
Recipe sourced from
fandom