| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Baking potatoes, scrubbed | |
| 3 | Bacon slices, chopped | |
| 1 | Avocado, peeled and mashed | |
| 1 | Clove garlic, crushed | |
| 1/4 | c | Sour cream |
| 1 | t | Lemon juice |
| 1/8 | t | Hot red pepper sauce |
| 1/4 | Red bell pepper, seeded and | |
| cut into thin strips |
INSTRUCTIONS
Prep: 10 min, Cook: 1:00. Preheat oven to 400øF. Pierce potato skins in several places with a fork. Bake potatoes about 1 hour, or until tender. Heat a heavy nonstick skillet over medium high heat. Add bacon and cook 4-5 minutes stirring frequently until crisp. Drain bacon on absorbent paper. Combine mashed avocado with remaining ingredients, except peppers and bacon, in a bowl. Split baked potato down the middle. Divide avocado mixture between potatoes and top with peppers and bacon. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1645
Calories From Fat: 923
Total Fat: 102.6g
Cholesterol: 180.4mg
Sodium: 1601.7mg
Potassium: 3728.5mg
Carbohydrates: 136.7g
Fiber: 17g
Sugar: 9.1g
Protein: 45.4g