Potato Nacho Bites with Avocado Dip

The perfect alternative for Nacho Night or when everyone is craving comfort food.

• 12 PEI baby potatoes, boiled and halved lengthwise
• 1 cup bacon, cooked and crumbled
• 1 jalapeno, seeded and finely diced
• 1 cup grated Applewood smoked cheddar
• 1 avocado, pit removed
• 1 lime, zested and juiced
• 1 cup sour cream

Directions

1. Preheat over to 400°F.
2. Place potatoes, cut side up, on a parchment paper lined baking tray. Top potatoes with bacon, jalapeno and cheddar. Bake for 8 – 10 minutes or until cheese is bubbling and potatoes are heated through.
3. While potatoes bake, prepare the avocado dip. Scoop out avocado flesh into a small bowl, mash together with lime zest and juice. Gently fold in sour cream and season with salt and pepper.
4. Remove potatoes from oven and serve hot with avocado dip.

Makes 24 servings.

Source: Canada's Food Island cookbook