These loaded avocados bring together the smoky crunch of BLACK LABEL® Bacon and the bold, zesty kick of HERDEZ® Salsa—a duo that tastes amazing nestled into warm, melty cheddar-topped avocado halves. Roasted sweet potatoes round it out for a savory, satisfying breakfast that skips the eggs but delivers big on flavor.
Ingredients
| ½ | (16-ounce) package HORMEL® BLACK LABEL® Original Bacon |
| 2 | medium sweet potatoes, peeled and diced small |
| 2 | tablespoons olive oil |
| Kosher salt and black pepper, to taste | |
| 3 | avocados |
| 1 | cup shredded sharp cheddar cheese |
| HERDEZ® Traditional Salsa, for serving |
Directions
Heat oven to 400°F.
On rimmed baking sheet lined with parchment paper arrange bacon slices. Bake 20 to 25 minutes, or until crispy. Chop.
On another rimmed baking sheet, toss sweet potatoes with olive oil. Season to taste with salt and pepper. Bake 20 to 25 minutes or until tender and browned.
Cut avocados in half lengthwise. Remove pits. Place in baking pan. Fill each half with sweet potatoes and bacon. Sprinkle each with cheese.
Bake 5 to 10 minutes or until cheese is melted and avocadoes are warmed. Serve with salsa.