PEI baby potatoes, boiled and halved lengthwise
cup bacon, cooked and crumbled
jalapeno, seeded and finely diced
cup grated Applewood smoked cheddar
avocado, pit removed
lime, zested and juiced
cup sour cream
Preheat oven to 400°F.
Place potatoes, cut side up, on a parchment paper lined baking tray. Top potatoes with bacon, jalapeno and cheddar. Bake for 8 – 10 minutes or until cheese is bubbling and potatoes are heated through.
While potatoes bake, prepare the avocado dip. Scoop out avocado flesh into a small bowl, mash together with lime zest and juice. Gently fold in sour cream and season with salt and pepper.
Remove potatoes from oven and serve hot with avocado dip.
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in