By Jessica Snead
February 03, 2016
BLT-Stuffed Baked Avocados

Have you ever added avocado to your BLT sandwich? Delicious right? Well this is even better than that if you can believe it! 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 salad. Stuffing an avocado with bacon, spinach and tomato is a no-brainer. Once you remove the pit, it's like the fruit (yes it's a fruit) is begging for it! The creamy coolness of the avocado complements so many different fillings and flavors that the possibilities are virtually endless. But let's focus on the awesomeness at hand:

The Ingredients

Chopped and Ready

Mix it up!

Panko and Parmesan!

Prepping the Avo

Stuffing the Avo

Topping the Avo

Saucing the Avo

Prep Time: 15 minutes

Cook Time: 12 minutes

Yields: 4

Ingredients:

  • 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 tablespoons mayonnaise (divided)
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup seasoned Panko breadcrumbs
  • 1 teaspoon Sriracha chili sauce
  • salt and pepper to taste
  1. Preheat the oven to 400° F
  2. 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.
  3. In a medium mixing bowl, add chopped spinach, tomato, bacon, salt, pepper and 1 tablespoon mayo. Stir to combine.
  4. Stuff the avocados with the filling, allowing the filling to mound at the top.
  5. In a small mixing bowl, add grated Parmesan cheese to seasoned Panko breadcrumbs and stir. Top the filling generously with the breadcrumb mixture.
  6. Place the avocados on a baking pan covered with foil and bake for about 10-12 minutes, or until the breadcrumb topping has turned a golden brown.
  7. Mix remaining tablespoon of mayo with Sriracha sauce in a small bowl and drizzle over each avocado half. Serve immediately.
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