- Preparation: Easy
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Yield: 8 servings
- 2 medium avocados
- 1 ½ Pacific Gold Baby Gold Potatoes, peeled and quartered
- 1 medium Walla Walla Sweet Onion, sliced and caramelized
- 2 Tbsp butter
- ½ cup milk
- 1 dash lemon juice
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- 6 bacon strips, cooked and crumbled
- Note: To make Avocado Mashed Potato Bites:
- 1½ lb Pacific Gold Baby Red Potatoes, halved
- 2 Tbsp extra-virgin olive oil
Place the baby gold potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 – 20 minutes or until tender.
For the caramelized sweet onions, in a large skillet, melt 1 Tbsp of butter over medium-low heat. Add the sweet onions and cook, covered, for 13 – 15 minutes or until tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3-5 minutes more or until sweet onions are golden.
Meanwhile, place 1 Tbsp of butter and milk in a microwave safe bowl, microwave until melted and warm.
When the potatoes are done, drain then mash in a large bowl or stand mixer, slowly adding the milk and butter mixture.
Scoop the avocados into a bowl and stir until smooth with lemon juice. Fold avocado mixture into the mashed potatoes. Keep warm and serve topped with the caramelized onions and bacon bits.
Preheat oven to 400°F.
Line a cookie sheet with parchment or silicon pad. Place the potatoes in a bowl and toss with olive oil until well coated. Arrange the potatoes cut side down on the cookie sheet. Bake for 30 – 40 minutes or until crisp and browned, stir occasionally so potatoes don’t stick. Let stand until cool enough to handle.
With a small melon baller or spoon, scoop pulp from potatoes leaving ¼ inch shell.
Fill the shells with some mashed avocado potato, top with caramelized onion and bacon bites and enjoy.