Recipes Collection

Yukon Stuffed Avocado with Cheddar and Bacon

60 minutes Difficulty:
Categories: Appetizers


  • 4 ct Hass Avocados
  • 2 lbs Yukon Gold potatoes
  • 1 lbs Smoked Bacon, diced
  • 1/2 c. Shredded Cheddar


Turn oven to 450 degrees.
Rinse and strain the Yukons. Boil the potatoes in salted water for 20-30 minutes until tender. Strain the potatoes and let cool then cut into large dice. While the potatoes are cooling in a large skillet over medium heat, cook bacon for 10-15 minutes, stirring occasionally. The bacon should be crisp and dark in color. Remove the bacon from the pan, leaving the bacon fat in the pan. Heat the rendered fat over high heat and add the diced Yukons. Reduce heat to medium and cook for about 8-10 minutes, until golden brown. Next, half each avocado and remove the seed. Slice a small amount off from the bottom of each half so that the avocado sits flat. Scoop the avocado out from the skin with a spoon and set on a sheet pan. Fill each avocado with 2-3 tbs of potatoes and top with cheddar cheese. Bake for 5 minutes until cheese has melted. Remove the avocados from the oven and sprinkle with bacon, cilantro and sriracha.

Garnish with sriracha and cilantro.
Serve and enjoy immediately.