These baked avocados are stuffed with a rich bacon cheddar filling & baked to soft, savory perfection. This is a unique appetizer that's surprisingly delicious!
Once the avocados are halved and pitted, use a spoon to hollow out a little bit more of the hole for the pit. Place the extra avocado flesh in a medium bowl.
Place pitted avocados cut-side up on a baking sheet or in a glass baking dish. Sprinkle with lime juice, salt, and pepper.
Into the extra avocado meat, mix mayo, chili sauce, bacon, and cheese. Divide this mixture among the avocado halves.
Bake avocados for 12-15 minutes at 425 degrees, until the filling is crispy on top and the avocado meat is just starting to get soft.
Notes
You'll want an avocado that's in that "sweet spot" of ripeness for this recipe. You don't want it firm, but you also don't want it to be mushy. The avocado should give way just a little when you squeeze it. (The method I mentioned above gets an unripe avocado to this ripeness!)
Make sure your oven is preheated when adding the avocados. This will ensure the top gets nice and crispy and your avocado doesn't overcook.
This is one recipe where I don't love saving leftovers. The leftover stuffed avocados just aren't as good after they're reheated. Try your best to use all of them at once!
If you do have leftovers, store them in an airtight container in the refrigerator. They can be enjoyed within 3-4 days of cooking. When you're ready to reheat your baked avocados, warm them in a 350-degree oven for 10-12 minutes.