Are you looking for low carb appetizers? Avocado skins may become your favorite!
We’re an American football family and attend many local games during the season. As Winter begins and football season draws to an close, we’re often found watching the championship, bowl, and playoff games from the comfort of our own home.
When we’re watching a 3 hour game with only a 15 minute break at half time, we rely on easy to make meals and quick eats. The rest of the family isn’t Kedo/Low Carb like me and so I indulge them with things like jalapeno poppers, wings, veggie sticks, and even tater tots and potato skins. I can eat some of those things, but the starchy eats aren’t for me and I had almost resigned myself to avocado tuna salad. But I was really craving some of those frozen-food-section potato skins as they baked in the oven. The smell of them was do delightful.
So what’s a Low Carb Master to do? The answer my friends: make Avocado Skins!
These were super simple to make, packed with healthy fats, and totally satisfied the potato skin craving.
The combination of avocado, cheddar cheese, and bacon provides less than 3 net carbs and it’s really close to the 80-5-15 macro-nutrient ratios recommended for Keto! Technically the carb ratio is a tad high (15% vs the recommended 5%) for Keto’ers, but the majority of that is insoluble fiber and so perfectly acceptable in my mind.
I’ve been known to eat 3 halves when I’m not also munching on the veggies or jalapeno poppers. However, I think that 2 halves (two “skins”, if you will) make the perfect serving for one person and the portions for this recipe assume that.
You can bet I’ll be enjoying these during this weekend’s Superbowl!! I’ll even try to remember to take another photo after their cooked. 😉
Avocado Skins
Ingredients
- 2 Avocado
- 1 c shredded cheddar cheese
- 2 slices bacon
Instructions
- Preheat oven to 400 F.
- Place bacon on a microwave safe dish and cover with two paper towels. Microwave on high for 2-3 minutes or until almost completely cooked.
- While the bacon is cooking, rinse and pat dry the avocados. Slice each in half and remove. the pit.
- Top each avocado half with 1/4 cup of shredded cheese.
- When the bacon has cooked, pat with the paper towel to remove excess grease. Chop bacon into small pieces and distribute equally over the top of each avocado half.
- Place avocados on a foil covered baking sheet and cook for 15 minutes. The cheese will be bubbly and the bacon will be crispy.
- Remove from oven and let cool a few minutes before serving.
- Serve on plates and eat with a fork. Don't eat the skin.
Notes
Carrot hummus
Buffalo bites
Taco Cups