Bruschetta is an Italian favorite but it’s always high in refined oil, which happens to be the densest food on the planet at 4000 calories per pound, and it’s piled on top of bread, another food that’s calorie-dense and nutrient-poor.
I think this bruschetta is even tastier with creamy avocado instead of oil and warm, toasted potatoes instead of bread.
I would be ecstatic if an Italian restaurant served something like these dairy-free, gluten-free Avocado Bruschetta Stuffed Potatoes. I promise they would be a big seller even among the standard American foodies!
The bottomline….I think you’re going to love these Avocado Bruschetta Stuffed Potatoes!
Recipe by Katie Mae
Makes 2 servings (4 pieces) | Ready in 35 minutes | Stores 1–2 days in fridge
- 2 russet potatoes, sliced in half lengthwise
2 cluster tomatoes, diced
¼ cup thinly sliced basil
½ teaspoon dried oregano
¼ teaspoon black pepper
1 avocado, diced
1 tablespoon lemon juice
2 tablespoons aged balsamic vinegar or more to your liking
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place potato halves on the pan with the skin-side down. Bake for 30 minutes, or until the potatoes are fully cooked (poke with a fork to test).
- In a separate bowl, stir together the diced tomatoes, basil, oregano, and black pepper.
- Add the avocado and lemon juice to a small bowl. Smash the avocado with a fork to semi-chunky consistency.
- Once the potatoes are cooked, take a potato half and scoop out part of the flesh, leaving more or less depending on your personal preference. To first loosen the flesh, use a paring knife to make a shallow circular slice just inside the potato skin. Repeat with the remaining potatoes.
- Spread a layer of the smashed avocado across/inside each potato half, and then top with the tomato mix. Drizzle the aged balsamic vinegar over each potato. Serve immediately.
If you’d rather enjoy all of the potato (not scoop any out), that works, too. Instead, make two shallow slices down the center of each potato half, one lengthwise and one cross-sectional. Use your fingers to open the potato up just a bit, which helps the filling to stay in place.