Spruce up your spud with avocado crema! Flavorful and filling, it's perfect for lunch or dinner! Pair with a green salad for the perfect meal!
Ingredients
- For the Chicken:
- 4 c. Water
- 1/2 lb. Chicken breast, uncooked
- To taste, Salt and pepper
- For the Avocado Stuffed Spud:
- 4 ea. Potatoes, washed
- 1 c. Mexican cheese, shredded
- 4 ea. Slices of bacon
- 4 t. Butter, salted
- To garnish, Chives
- For the Avocado Crema:
- 1/2 ea. Avocados From Mexico
- 1/4 c. Sour cream
- 2 T. Milk, 2%
- 1 T. Cilantro, chopped
- 1 t. Garlic powder
- To taste, Salt and pepper
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Instructions
- Preheat the oven to 350ºF degrees.
- Stab potatoes with a fork several times and place directly on the rack in the oven. Bake for approximately 1 hour.
- In a large pot, boil water and add chicken breasts. Reduce heat to a simmer and allow chicken to thoroughly cook (approximately 15 minutes).
- Transfer the cooked chicken to a large bowl. Using two forks, shred the chicken apart and salt and pepper to taste.
- In a medium bowl, add avocado, sour cream, milk, cilantro, garlic powder and salt and pepper to taste. Whisk until smooth to form the avocado crema drizzle.
- Once potatoes are cooked, make a slit down the middle and evenly fill with butter, cheese, chicken, bacon, avocado crema drizzle and garnish with chives.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
