Stuffed Baked Potato with Avocado and Cottage Cheese
Fluffy baked potato halves filled with creamy avocado-cottage cheese mixture, topped with crispy bacon, fresh mozzarella, toasted pumpkin seeds, and sautéed garlic-rosemary oil. Served on a bed of arugula with caramelized onion rings and cracked pepper.
Ingredients
Instructions
- 1
Bake the potatoes in the oven or microwave until tender, then test with a skewer to confirm they are soft inside.
- 2
Heat olive oil in a small skillet over medium-high heat. Fry the bacon until crispy, adding rosemary and minced garlic in the final minute.
- 3
Peel and halve the avocado, scoop the flesh, mash with a fork, and mix in a bowl with cottage cheese. Season with salt and pepper to taste.
- 4
Cut mozzarella into cubes and slice the green onion into thin rings.
- 5
Toast pumpkin seeds in a dry skillet over medium-high heat, stirring frequently to prevent burning.
- 6
Once potatoes are cooked, halve them lengthwise to create vessels for filling. Distribute arugula on plates and place potato halves on top.
- 7
Spoon avocado-cottage cheese mixture into each potato half. Top with mozzarella, bacon, green onion, and pumpkin seeds. Finish with fresh cracked pepper.
Tips
Test potato doneness with a skewer to avoid undercooked centers.
Stir pumpkin seeds constantly while toasting to prevent burning.
Prepare avocado-cottage cheese mixture just before assembly to avoid oxidation.
Good to Know
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Prepare avocado-cottage cheese mixture up to 4 hours in advance. Toast pumpkin seeds and cook bacon the day before. Bake potatoes fresh before serving.
Serve immediately while potatoes are warm and arugula is fresh.
Common Mistakes
Do not prep avocado too far ahead to avoid browning.
Do not neglect to stir pumpkin seeds to avoid burning.
Do not overfill potatoes to avoid structural collapse.