Avocado Bake Recipe
Here's an amazing recipe of Avocado Bake that you should certainly try. The ingredients used impart this dish a great blend of flavors. This Avocado Bake is very impressive as a main dish. My family is completely in love with this recipe and i bet, your family will love it too.
Ingredients
| Medium potatoes - 6, washed and dried | ||
| Butter | 3 Tablespoon | |
| Ripe avocados | 2 | |
| Lemon juice | 1 Tablespoon | |
| Butter | 3 Tablespoon (FILLING) | |
| Flour | 1 Tablespoon (FILLING) | |
| Chicken stock | 1 Teaspoon, powdered (FILLING) | |
| Milk | 1 Cup (16 tbs) (Curry powder - 1 tsp (5 ml)) | |
| Canned tuna | 8 Ounce (Curry powder - 1 tsp (5 ml)) | |
Directions
GETTING READY
1 Preheat the oven to 350°F (180°C)
MAKING
2 In a ovenproof dish, arrange the potatoes.
3 Bake in the oven for 1 hour (or microwave on HIGH 8 minutes, let stand for 4 minutes).
4 Remove from oven or microwave and cool.
5 Cut one-third from the top of each potato.
6 Scoop out the potato pulp, leaving 1/2 inch (1 cm) thick shell.
7 In a saucepan, melt 3 tbsp (45 mL) butter.
8 Brush over the outside of potato shells.
9 Bake the shells in a 350°F (180°C) oven for 15 minutes.
10 Meanwhile, prepare the filling, in a saucepan, melt 3 tbsp (45 mL) butter.
11 Gradually stir in flour, chicken stock and curry powder.
12 Stir for 1 minute over medium heat, making sure there are no lumps.
13 Remove from heat and stir in milk.
14 Return to the heat, stirring until mixture boils and thickens.
15 Add in the fish.
16 Fill the potato shells with salmon mixture.
17 Top with avocado slices sprinkled with lemon juice to prevent browning.
18 Return to the oven for 15 minutes to heat through (or microwave on HIGH 2-4 minutes).
SERVING
19 Serve hot.
1 Preheat the oven to 350°F (180°C)
MAKING
2 In a ovenproof dish, arrange the potatoes.
3 Bake in the oven for 1 hour (or microwave on HIGH 8 minutes, let stand for 4 minutes).
4 Remove from oven or microwave and cool.
5 Cut one-third from the top of each potato.
6 Scoop out the potato pulp, leaving 1/2 inch (1 cm) thick shell.
7 In a saucepan, melt 3 tbsp (45 mL) butter.
8 Brush over the outside of potato shells.
9 Bake the shells in a 350°F (180°C) oven for 15 minutes.
10 Meanwhile, prepare the filling, in a saucepan, melt 3 tbsp (45 mL) butter.
11 Gradually stir in flour, chicken stock and curry powder.
12 Stir for 1 minute over medium heat, making sure there are no lumps.
13 Remove from heat and stir in milk.
14 Return to the heat, stirring until mixture boils and thickens.
15 Add in the fish.
16 Fill the potato shells with salmon mixture.
17 Top with avocado slices sprinkled with lemon juice to prevent browning.
18 Return to the oven for 15 minutes to heat through (or microwave on HIGH 2-4 minutes).
SERVING
19 Serve hot.
Chef
