Full-Belly Stuffed And Baked Avocado

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Halve the avocados lengthwise and remove the pits. Reserve the skins. Scoop out the flesh and chop it into pieces about 1/2-1 inch big. Place them in a bowl and add the feta, onions, and a generous grind of black pepper. Stir gently to mix; it's fine if the mixture gets a little mushed together.

3. 3

   Set the avocado skins on a baking tray, open-side up. Evenly distribute the avocado-feta filling amongst the 4 shells; you'll need to pile the filling high. If you are having trouble keeping the avocados from tipping over, either prop them up against each other, or put a handful of raw rice on the tray and nest the avocado in it.

4. 4

   Bake them until they are warmed through, 12-15 minutes.

5. 5

   In the meantime, make the croutons. Heat the oil in a small skillet over medium-high heat. Add in the breadcrumbs and a small pinch of salt. Stir constantly until the bread begins to brown, about 5 minutes. As soon as the bread reaches the desired color, remove it from the heat and reserve.

6. 6

   Mix the mayonnnaise, sriracha, and lemon juice and set aside.

7. 7

   When the avocados are done, place them on a serving plate. Top with the sauce and then the croutons. Serve immediately.

No additional tips available.