Baked Avocado and Potato Boats

Ingredients

Chives

2 tablespoons, chopped

Sour cream

1/2 cup, for topping

Cheddar cheese

1 cup, shredded

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Avocados

2, ripe

Potatoes

2 large, russet or yukon gold

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes thoroughly and prick them multiple times with a fork. Place them on a baking sheet and bake for 45 minutes, or until they are soft when pierced with a fork.
3. While the potatoes are baking, cut the avocados in half and remove the pits. Using a spoon, scoop out some of the flesh to create a well in the center of each half.
4. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut them in half lengthwise and scoop out the flesh into a mixing bowl, leaving the skins intact.
5. In the mixing bowl, combine the scooped potato flesh with the avocado, olive oil, salt, and pepper. Mash until well combined and creamy.
6. Spoon the avocado and potato mixture back into the potato skins, filling them generously. Top each filled potato boat with shredded cheddar cheese.
7. Return the filled potato boats to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven, and top each boat with a dollop of sour cream and a sprinkle of chopped chives before serving.