Title: Baked potatoes stuffed with avocados
 Categories: None
      Yield: 6 Servings
 
      3    Idaho potatoes
      1 c  Sour cream
    1/2 c  Diced avacado
      2 ts Salt
           Freshly ground black pepper
           -to taste
           Butter
 
  from: The White House Chef Cookbook by Rene Verdon
  
  1. Bake the potatoes until done. Half the potatoes lengthwise and
  scoop out the insides with care.
  
  2. Whip the potato pulp together with sour cream, avocado, salt and
  pepper.
  
  3. Fill the potato shells, dot with butter, and bake ia a preheated
  375 Degree oven for about 10 minutes until lightly browned.