Baked avocado is stuffed with a rich bacon cheddar filling and baked to soft, savory perfection. It's a unique appetizer that's surprisingly delicious!
Why You'll Love This Recipe
This one is a total "trust the process" kind of recipe - but, if you do, you're going to get a surprisingly delicious low-carb treat!
I first had these baked avocados years ago at a favorite local restaurant (Five in Tuscaloosa, for those who are curious). I was determined to figure out the recipe. It ended up being really simple to make, with a 4-ingredient filling that works so well with the creaminess of the avocado.
Not only do these baked stuffed avocados have a fantastic savory flavor combo, but the texture combo is out-of-this-world. You'll have a crunchy cheese top, with a luscious filling and a fresh, savory element from the creamy baked avocado. This one is a total flavor party!
I hope you love this easy, cheesy appetizer as much as I do!
Ingredient Notes
See recipe card at the bottom of the post for exact ingredient measurements.
- Avocados - You'll want these ripe, with a slight give when you gently squeeze them. Too firm and they won't get nice and creamy in the oven; too soft and they can turn mushy.
- Salt & Pepper - Don't skip this! A good sprinkle really brings out the buttery flavor of the baked avocado.
- Lime Juice - Fresh lime juice adds the best bright, fresh flavor and helps keep everything from browning. Bottled works if that's what you have on hand - no stress!
- Mayonnaise - This makes the filling extra creamy and helps everything blend together. Light mayo works totally fine here; you won't notice much difference.
- Chili Sauce - You'll usually find this near the ketchup at the store. It's not spicy - promise! It just adds a little sweet, tangy flavor that makes the filling so good.
- Bacon - Make sure it's cooked nice and crispy before crumbling. You can absolutely use real bacon pieces from the salad section if you need a shortcut.
- Shredded Cheddar Cheese - I highly recommend shredding your own if you can. It melts so much smoother and makes the filling extra creamy and dreamy.
Variations & Additions
One of my favorite things about this baked avocado recipe is how easy it is to switch things up!
- Try a different protein. Ground beef, shredded chicken, or breakfast sausage all work beautifully in place of bacon. Just make sure it's fully cooked before mixing into the filling.
- Make baked avocado with egg. Skip the filling and crack an egg directly into the center of each avocado half. Bake until the whites are set and the yolk reaches your preferred doneness - perfect for a low-carb breakfast option!
- Keep it vegetarian. Leave out the bacon and add sautéed mushrooms, spinach, or diced tomatoes for a lighter baked avocado version.
- Add a crispy topping. A sprinkle of panko breadcrumbs (or crushed pork rinds for low-carb) gives the top a little crunch after baking.
- Turn up the heat. Add red pepper flakes, diced jalapeños, or a drizzle of hot sauce before baking.
- Switch up the cheese. Pepper jack, mozzarella, Monterey Jack, or even a little crumbled feta can completely change the flavor profile.
How to Ripen Avocados Quickly
Need to ripen an avocado quickly for this recipe? No problem!
Wrap your avocado in foil and place in a 200-degree oven for 15-20 minutes. Remove the avocado and allow it to cool completely before unwrapping the foil.
Your avocado should be perfectly ripened (but might still be a little green on the outside).
How to Make Baked Avocado
- Preheat your oven to 425°F.
- Prep the avocados. Slice them in half and remove the pits. Using a spoon, gently scoop out a little extra flesh from the center of each half to make room for the filling. Don't go too thin - you want the avocado to still hold its shape while baking. Add that scooped-out avocado to a medium bowl.
- Season the halves. Place the avocado halves cut-side up on a baking sheet or in a baking dish. Drizzle with lime juice and sprinkle with salt and pepper. This adds flavor and keeps everything tasting fresh.
- Make the filling. To the bowl with the reserved avocado, add the mayonnaise, chili sauce, crumbled bacon, and shredded cheddar. Stir until everything is creamy and well combined. Spoon the mixture evenly into each avocado half.
- Bake. Pop the avocados into the oven and bake for 12-15 minutes, until the tops are golden and the filling is heated through. The avocado should be warm and slightly softened - but still sturdy enough to pick up.
More cheese, please! 🧀 Try my Cheesy Rotel Phyllo Cups and my Cheesy Crawfish Bread, too.
Leslie's Helpful Tips & Tricks
- Start with a fully preheated oven. This helps the tops get golden and slightly crisp without overcooking the avocado.
- Don't overbake. Baked avocado can turn mushy quickly if left in too long. You're just warming them through and melting the filling - not cooking them like a casserole!
- Keep them steady while baking. If your avocado halves wobble, nestle them into a small baking dish or crumple foil underneath to hold them upright. This keeps the filling from sliding out.
- Use ripe (but not overripe) avocados. They should give slightly when pressed. Too firm and they won't get creamy; too soft and they'll collapse in the oven.
- Add lime juice right away. It brightens the flavor so much and helps prevent browning while you prep everything else.
- Shred your own cheese if you can. It melts smoother and gives you that extra creamy, bubbly top.
- Serve immediately for best texture. Baked avocado halves are at their absolute best fresh from the oven when the tops are golden and the centers are warm and creamy.
FAQ & Troubleshooting
More Appetizer Ideas
I hope you guys enjoy this outside-of-the-box side dish - it's a flavor winner! 🏆 If you love these baked stuffed avocados as much as I do, make sure to leave a rating and review ⭐️ in the comments below.
Baked Avocados
Ingredients
- 3 ripe avocados (halved and pitted)
- salt
- pepper
- 2 limes (juiced)
- ⅓ cup mayonnaise
- 2 tablespoon chili sauce
- 5-6 strips bacon (cooked and crumbled)
- 1 cup cheddar cheese (shredded)
Instructions
- Preheat oven to 425°F.
- Slice avocados in half and remove pits. Scoop out a small amount of flesh to create a larger well; transfer scooped avocado to a bowl.
- Place avocado halves cut-side up on a baking sheet. Drizzle with lime juice and season with salt and pepper.
- In the bowl, mix reserved avocado with mayonnaise, chili sauce, crumbled bacon, and shredded cheddar until combined. Spoon filling evenly into avocado halves.
- Bake 12-15 minutes, until filling is golden and heated through. Serve warm.
Notes
- Use ripe (but not overripe) avocados - they should give slightly when gently squeezed.
- If your avocado halves wobble, bake them in a small dish or make foil rings to keep them steady.
- Lime juice adds fresh flavor and helps keep the avocado from browning while you prep.
- Freshly shredded cheddar melts smoother than pre-shredded and gives the creamiest filling.
- Chili sauce isn't spicy - it adds a sweet, tangy flavor (usually found near the ketchup).
- Don't overbake - you're just heating through until the top is golden and bubbly.
- These are best served fresh (leftovers can get soft and just aren't as good reheated).
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
Could sour cream or greek yogurt be used instead of mayonnaise?
Absolutely!
I love this simple recipe, I added sautéed shrimp with everything but bagel seasoning and smoked paprika. This meal was excellent. Thanks for the recipe. I will definitely be making this dish often.