AVOCADO AND BACON STUFFED POTATOES
Fantastic lunch recipe
SERVING SIZE:
Serves 4
INGREDIENTS:
4 potatoes
1/4 cup Hansells Natural Real Yoghurt
salt and pepper
2 rashes bacon, chopped
1 ripe avocado
1 teaspoon lemon juice
tasty cheese, grated
SERVING SUGGESTION:
Replace bacon, avocado and lemon juice with other flavour combinations, the following are some suggestions:Mediterranean - 8 olives sliced, 50g feta cheese diced, 2 sundried tomatoes finely chopped, 1 teaspoon finely chopped rosemary.Hawaiian - 1/2 cup pineapple crushed or pieces, 2 slices ham diced, 1/2 cup grated tasty cheese.Tuna - 185g can tuna, 2 tablespoon chopped chives or parsley.Corn and Salami - 1/2 cup corn kernels, 6 slices salami chopped
INSTRUCTIONS:
Bake potatoes at 180°C for one hour or until tender (or microwave for about 12 minutes).Cut potatoes in half lengthwise. Scoop out flesh and mash with the Real Yoghurt. Season to taste.Fry bacon until browned. Dice avocado and mix with lemon juice.Gently mix bacon and avocado with the mashed potato and spoon into the potato shells. Top with grated cheese and bake for 15 minutes.
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