Full-Belly Stuffed and Baked Avocado

October  4, 2022
4 Ratings
  • Serves 4-8
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
  • 2 ripe but firm avocados (stickers removed if there are any)
  • 3 ounces feta cheese of choice, cut into small cubes (no bigger than 1/2")
  • 3 tablespoons very finely minced green onions (white and green parts)
  • black pepper
  • 2 teaspoons olive oil
  • 1/2 cup bread cut into 1/4-inch cubes
  • kosher salt
  • 1/4 cup mayonnaise
  • 1-3 teaspoons sriracha
  • 1/2 teaspoon fresh lemon juice
  1. Preheat oven to 350ºF.
  2. Halve the avocados lengthwise and remove the pits. Reserve the skins. Scoop out the flesh and chop it into pieces about 1/2-1 inch big. Place them in a bowl and add the feta, onions, and a generous grind of black pepper. Stir gently to mix; it's fine if the mixture gets a little mushed together.
  3. Set the avocado skins on a baking tray, open-side up. Evenly distribute the avocado-feta filling amongst the 4 shells; you'll need to pile the filling high. If you are having trouble keeping the avocados from tipping over, either prop them up against each other, or put a handful of raw rice on the tray and nest the avocado in it.
  4. Bake them until they are warmed through, 12-15 minutes.
  5. In the meantime, make the croutons. Heat the oil in a small skillet over medium-high heat. Add in the breadcrumbs and a small pinch of salt. Stir constantly until the bread begins to brown, about 5 minutes. As soon as the bread reaches the desired color, remove it from the heat and reserve.
  6. Mix the mayonnnaise, sriracha, and lemon juice and set aside.
  7. When the avocados are done, place them on a serving plate. Top with the sauce and then the croutons. Serve immediately.

See what other Food52ers are saying.

  • Irène Lucía
    Irène Lucía
  • Reca Trammel
    Reca Trammel
  • Megan Rostien
    Megan Rostien
  • vrunka
  • inpatskitchen

12 Reviews

Irène L. June 27, 2013
Does the avocado stay creamy? Usually, cooking avocados for even a little bit makes them tough and tasteless. Does the skin make the difference?
vvvanessa June 27, 2013
Yes, the avocado stays quite tender. I'm not sure what role the skin plays in keeping the flesh soft, but maybe the ripeness of the fruit has to do with it?
Jayk April 3, 2013
What on earth is "sriracha"?
Whatever it is, is it available in the UK?
vvvanessa April 3, 2013
Sriracha is a hot chile sauce from Thailand, also known as "rooster sauce" (a reference to the logo of the most popular brand). I'm fairly sure it can be found in the UK, though I don't know how easily. Check Asian markets.
Reca T. March 28, 2013
Just put it in the oven . Can't wait to try it.
vvvanessa April 3, 2013
I hope it worked out well for you! Thanks for giving it a go.
Megan R. March 28, 2013
This sounds so delicious! Can't wait to make it :)
vvvanessa April 3, 2013
vrunka June 19, 2012
hubba hubba! that sounds amazing!
vvvanessa June 20, 2012
Does it count as pie since it's in an avocado shell?
inpatskitchen June 19, 2012
I must try this..it looks so good!
vvvanessa June 20, 2012
Thanks! I hope you like it!