4 bacon slices
1 pound very small red potatoes
(about 1 1/2-inch diameter)
2 tablespoons garlic-infused olive oil
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
2 ripe, fresh avocados, halved, seeded and scooped out
2 tablespoons fresh lemon juice
2 teaspoons coarse ground garlic salt
2 teaspoons red pepper sauce, optional
Cook bacon until crisp, crumble, and set aside. Place potatoes in large saucepan, adding enough water to just cover potatoes. Bring to a boil. Reduce heat and simmer 18 to 20 minutes, until just tender when pierced with a knife. Remove from heat, drain water and allow potatoes to cool.
Cut each potato in half lengthwise. Scoop out potato meat leaving 1/4-inch layer around the edges and bottom. Save potato for another use. Brush each potato bowl with oil. Sprinkle with crumbled bacon, Parmesan cheese, salt, and pepper. Place on baking pan and cook in oven at 400 degrees for 10 to 12 minutes until lightly browned.
In a small bowl, coarsely mash avocados and combine with lemon juice, garlic salt, and red pepper sauce. Place about 1 tablespoon of avocado mixture into each potato bowl. Top with additional bacon if desired.
Yield: 8 servings
Source: Haas Avocado Board
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