Twice-baked Potatoes

Ingredients

 * 4 large baking potatoes, baked
 * 3 California avocados, peeled
 * 1 (8-ounce) container sour cream
 * ¼ Cup butter, cut into pieces
 * ¾ Cup shredded farmer’s cheese
 * ½ tsp salt
 * ½ tsp pepper
 * 3 Tbsp chopped fresh or frozen chives
 * 1 Cup shredded Cheddar cheese

Directions
Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop pulp into a bowl, leaving potato shells intact.

Mash together pulp and avocado. Stir in sour cream and next 5 ingredients. Spoon into potato shells, and place on a baking sheet. Sprinkle evenly with Cheddar cheese.

Bake at 350° for 10 minutes or until cheese is melted.