Far from the traditional bacon, lettuce, tomato sandwich, loaded out BLT-Stuffed Baked Avocados topped with Parmesan Breadcrumbs and Sriracha Mayo will blow your mind as an appetizer, lunch or even a dinner when served with a side salad.
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2 large avocados
Fresh lemon juice
1 ripe tomato, seeded and chopped
1/2 cup freshly chopped spinach leaves
1/3 cup cooked crumbled bacon
2 tablespoon mayonnaise (divided)
1/4 cup Parmesan cheese, grated
1/4 cup seasoned Panko breadcrumbs
1 teaspoon Sriracha chili sauce
Salt and pepper to taste
Prep: 15 Minutes
Cook: 12 Minutes
Preheat oven to 400° F. Cut the avocados in half and remove the pits. Rub the insides of each half with fresh lemon juice to help them maintain their bright color. Set aside.
In a medium mixing bowl, add chopped spinach, tomato, bacon, salt, pepper and 1 tablespoon mayonnaise. Stir to combine. Stuff the avocados with the filling, allowing the filling to mound at the top.
In a small mixing bowl, add grated Parmesan cheese to seasoned Panko breadcrumbs and stir. Top the filling generously with the breadcrumb mixture.
Place the avocados on a baking pan covered with foil and bake approximately 10-12 minutes, or until the breadcrumb topping has turned a golden brown.
Mix remaining tablespoon of mayonnaise with Sriracha sauce in a small bowl and drizzle over each avocado half. Serve immediately.