Recipe: Loaded Baked Avocados

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Loaded Baked Avocados
{gluten/soy/egg/corn/potato/tomato free}

Boy do I miss potatoes. I used to make loaded baked potatoes frequently. They were so filling that it would be our main dish for dinner. Since I can’t eat potatoes anymore, I wanted to come up with a recipe that reminded me those potatoes, and I think I did! These loaded baked avocados have the same flavor and texture as baked potatoes, but are more healthy (healthy fats are good for you!) and packed with tons of nutrients. They’re also super filling, which serves as a nice bonus! You can have them as a main dish, or bring them to parties and serve them as appetizers.

5 avocados
10 slices of cooked nitrate-free bacon
1/2 cup shredded raw mozzarella cheese
1/2 cup shredded raw cheddar cheese
10 slices of raw colby cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
1 “stalk” of green onion (about 2 tablespoons cut up)
6oz goats milk yogurt (Sour cream or plain coconut yogurt would work as well.)


Making It:

  1. Mix all of the seasonings/spices and let it sit for a minute.
  2. Cut open your avocado so that you they are in halves. Take out the pits, but leave the skin on.
  3. Use a knife to make criss-cross lines in each avocado half. Then put seasoning on each one. Don’t be afraid to use a lot. The flavors will sink into the avocado as it cooks, making them taste delicious!
  4. Cut up the bacon slices and put some on each avocado. You can even put some in the little hole where the pit was.
  5. Put the shredded cheeses on next. Then cover each avocado with two slices of colby.
  6. Bake at 375, uncovered, for about 10 minutes.
  7. Broil on high for a few minutes, until melted and slightly browned.
  8. Let them rest out of the oven for a minute, then top with the goat yogurt and green onion slices.

To serve them, either pull them out of the skins or eat them right out of the skins. To pull them out of the skins, simply take a fork and work it all the way around the inside edges of the avocados to loosen them up. Then pull them out.

My family is not normally a fan of avocado, but everyone loved this dish. My son kept saying “Mmm pizza.” I guess to him it looked a little bit like pizza!


  1. I was curious what the calories are for this recipe? Thank you :)

    • I’m sorry, I honestly don’t know. I believe you can search for calorie counters online and then input the ingredients to find out.

      • Graham Cairns says:

        Per avocado, they come in at:

        Breakfast Load Meal | Save Meal Cals kJ Fat Prot. Carb. Sugar Fibre Sod.

        (x) 1 serving of Stuffed Avocados 430 1795 36 22.6 3 2.3 2.8 978

  2. Are you kidding Tanya? What are the calories??? Lol!!! Why would you care? All the ingredient are good for you!

  3. Interesting…{gluten/soy/egg/corn/potato/tomato free} but not dairy free?! We love avocados. Eat at least one every day. I do not see a reason to bake them, as they are so good for you, and so good fresh in soups, guacamole, in salads, as a spread on bread (in place of butter, mayo), or just as a side dish with a meal. Nevertheless, these pictures look great, i am sure it is delish :) !

  4. Mmmmmmm this looks tasty!! i just bought some avocados today and am totally going to try this out. I’m 7 months pregnant and have baked potatoes once a week because of my prego cravings lol. Avocados are probably a little bit better for you. Course we do get organic potatoes but it’s good to mix things up every once in a while. That’s cute that your son thought it looked like pizza.


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