A delightful twist on the classic twice-baked potato, featuring creamy avocado and a blend of cheeses for a rich and satisfying dish.
Preheat your oven to 450°F.
Ensure the oven is fully preheated to achieve even baking.
Wash the potatoes thoroughly and pierce them with a fork.
Piercing the potatoes allows steam to escape during baking.
Place the potatoes directly on the oven rack and bake for about 1 hour.
Baking directly on the rack ensures even heat distribution.
Remove the potatoes from the oven and let them cool for 5 minutes.
Cooling slightly makes them easier to handle.
Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato shells.
Add butter, sour cream, milk, salt, and pepper to the potato flesh and mix until smooth using an electric hand mixer.
Mix until the filling is creamy and well combined.
Stir in the cheese, scallions, and diced avocado gently.
Fold gently to maintain the texture of the avocado.
Spoon the mixture back into the potato shells and place them on a baking sheet.
Overfill slightly for a generous presentation.
Bake the stuffed potatoes at 350°F for 20 minutes.
Bake until the tops are golden and slightly crispy.
Serve the potatoes warm, garnished with extra scallions or a dollop of sour cream.
Serve immediately for the best flavor and texture.
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