Avocado Bruschetta Stuffed Potatoes Will Surprise & Delight

Bruschetta is an Italian favorite but it's always high in refined oil, which happens to be the densest food on the planet at 4000 calories per pound, and it's piled on top of bread, another food that's calorie-dense and nutrient-poor.

Avocado Bruschetta Stuffed Potatoes

By Chef Katie Mae
 
Makes 2 servings (4 pieces) | Ready in 35 minutes | Stores 1–2 days in fridge
 

INGREDIENTS

• 2 russet potatoes, sliced in half lengthwise
• 2 cluster tomatoes, dice
• ¼ cup thinly sliced basil
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 avocado, diced
• 1 tablespoon lemon juice
• 2 tablespoons aged balsamic vinegar or more to your liking

DIRECTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Place potato halves on the pan with the skin-side down. Bake for 30 minutes, or until the potatoes are fully cooked (poke with a fork to test).
2. In a separate bowl, stir together the diced tomatoes, basil, oregano, and black pepper.
3. Add the avocado and lemon juice to a small bowl. Smash the avocado with a fork to semi-chunky consistency.
4. Once the potatoes are cooked, take a potato half and scoop out part of the flesh, leaving more or less depending on your personal preference. To first loosen the flesh, use a paring knife to make a shallow circular slice just inside the potato skin. Repeat with the remaining potatoes.
5. Spread a layer of the smashed avocado across/inside each potato half, and then top with the tomato mix. Drizzle the aged balsamic vinegar over each potato. Serve immediately.

CHEF'S NOTES

If you’d rather enjoy all of the potato (not scoop any out), that works, too. Instead, make two shallow slices down the center of each potato half, one lengthwise and one cross-sectional. Use your fingers to open the potato up just a bit, which helps the filling to stay in place.