Avocado and Corn Stuffed Potatoes

Name: Avocado and Corn Stuffed Potatoes
Total time: 70 min
Ingredients: 1 large baking potato; 1/2 avocado, diced; 1/4 cup cooked corn kernels; 1 tablespoon chopped fresh cilantro; 1/2 teaspoon lime juice; Salt and pepper to taste

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70 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 large baking potato
1/2 avocado, diced
1/4 cup cooked corn kernels
1 tablespoon chopped fresh cilantro
1/2 teaspoon lime juice
Salt and pepper to taste

Ingredient substitutions

Fresh cilantro Chopped fresh parsley
Lime juice An equal amount of lemon juice
Cooked corn kernels An equal amount of cooked peas

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein8 g

Carbohydrates60 g

Fat10 g

Fiber 10 g · Sugar 5 g · Sodium 320 mg

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A hearty and flavorful dish featuring creamy avocado and sweet corn stuffed into fluffy baked potatoes.

Main Dish

Steps

Preheat the oven to 400°F (200°C).
Scrub the potato and pierce it a few times with a fork. Bake for 45-60 minutes, or until tender.
Once the potato is cooked, carefully slice it open lengthwise and fluff the insides with a fork.
In a small bowl, combine the diced avocado, cooked corn, cilantro, lime juice, salt, and pepper.
Spoon the avocado and corn mixture into the baked potato, filling it generously.
Place the stuffed potato back in the oven for another 5 minutes to warm through.
Garnish with additional cilantro and serve hot.

Tips for Avocado and Corn Stuffed Potatoes

A tender potato yields easily to a fork, while the skin should look dry and slightly crisp; a firm center needs more baking time.
Let the potato rest briefly before opening to make it easier to handle and help keep the skin intact.
Prepare the avocado mixture just before serving; diced avocado can darken and soften if left exposed to air.

Drink pairing

A crisp, dry rosé
Its refreshing acidity complements the creamy avocado and sweet corn without overpowering the potato.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours and keep for 3–4 days. The potato and avocado topping may be stored separately; reheat the potato until steaming hot and add the chilled topping afterward.