Full-Belly Stuffed and Baked Avocado Recipe on Food52 (2024)

Author Notes

My first encounter with a baked avocado was at Kaz an Nou, a wonderful little French-West Indian restaurant in Brooklyn. I admit that I was reluctant at first; warm avocado just didn't register in my mind as something I'd enjoy. But I do love being proven wrong about these things! It was delicious and rich with emmenthal and mushrooms set off with a balsamic reduction. I go for salty feta and a little kick of sriracha. One half avocado is a fairly heavy, belly-filling starter for one; I recommend sharing the avocado halves or serving them with crackers as an hors d'oeuvre. Shallots are a good substitution for the green onion, and your favorite robust hot sauce can work in place of the sriracha. The avocados bake up well in the toaster oven if you don't feel like firing up the full-sized one. —vvvanessa

Test Kitchen Notes

This yummy-in-the-tummy dish definitely deserves a spot at your table. The rich avocado is nicely tempered by the salty feta and fresh green onions. The crispy croutons add a lovely textural dimension, and the tangy-spicy sauce adds a perfect zingy punch. Best of all it can be made in only 20 minutes. It's delicious as an hors d'oeuvre on crackers or crostini, an appetizer or warm salad course, as a side to some grilled chicken or fish, or even as a main course! —hardlikearmour

What You'll Need

Ingredients

• 2 ripe but firm avocados (stickers removed if there are any)
  
• 3 ouncesfeta cheese of choice, cut into small cubes (no bigger than 1/2")
  
• 3 tablespoonsvery finely minced green onions (white and green parts)
  
• black pepper
  
• 2 teaspoonsolive oil
  
• ¹/₂ cupbread cut into 1/4-inch cubes
  
• kosher salt
  
• ¹/₄ cupmayonnaise
  
• 1-3 teaspoonssriracha
  
• ¹/₂ teaspoonfresh lemon juice