Wondering how to take your avocado obsession to the next level? You’re in the right place! We’ve gathered 18 irresistible creamy baked avocado recipes that turn this beloved fruit into warm, comforting dishes perfect for cozy dinners or impressive sides. From cheesy stuffed avocados to savory baked eggs, get ready to fall in love with avocados all over again. Let’s dive into these delicious creations!
Baked Avocado with Egg and Cheese
Cradling a warm avocado half in my hands this morning, I remembered how the simplest ingredients can transform into something quietly comforting. This baked avocado with egg and cheese feels like a gentle embrace on a slow day, where each bite unfolds with creamy richness and savory warmth.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large avocado
– 2 large eggs
– 1/4 cup shredded cheddar cheese
– 1 tbsp olive oil
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Cut the avocado in half lengthwise and remove the pit, then scoop out about 1 tablespoon of flesh from each half to create a larger well for the egg.
3. Brush the cut surfaces of the avocado halves lightly with 1/2 tablespoon of olive oil to prevent browning and help crisp the edges.
4. Place the avocado halves cut-side up on the prepared baking sheet, ensuring they sit flat by trimming a tiny slice from the bottom if needed.
5. Crack one egg into each avocado half, taking care not to overflow the edges—if the egg white is too large, you can discard a small amount.
6. Sprinkle 1/8 teaspoon of salt and a pinch of black pepper evenly over each egg-filled avocado half.
7. Top each half with 2 tablespoons of shredded cheddar cheese, distributing it evenly to cover the egg surface.
8. Bake in the preheated oven for 12–15 minutes, or until the egg whites are fully set and the cheese is melted and lightly golden.
9. Remove from the oven and let rest for 2 minutes before serving to allow the flavors to meld.
Letting the avocado cool slightly deepens its creamy texture against the soft-baked egg, while the melted cheese adds a savory sharpness that lingers pleasantly. Serve it alongside toasted whole-grain bread for scooping, or garnish with a sprinkle of fresh chives to brighten each rich, comforting bite.
Garlic Parmesan Baked Avocado Fries
A quiet evening in the kitchen often calls for something simple yet comforting, a small indulgence that feels both familiar and new. These baked avocado fries, with their crisp coating and creamy center, offer just that—a gentle twist on a classic snack, perfect for savoring slowly as the day winds down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large ripe avocados
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper, lightly coating it with cooking spray to prevent sticking.
2. Cut the avocados in half, remove the pits, and peel them carefully to avoid mashing the flesh.
3. Slice each avocado half into 1/2-inch-thick wedges, aiming for about 8 wedges per half for even baking.
4. In a shallow bowl, whisk the eggs until smooth and frothy, which helps the coating adhere better.
5. In a separate bowl, combine the flour, garlic powder, salt, and pepper, stirring to distribute the seasonings evenly.
6. In a third bowl, mix the panko breadcrumbs and grated Parmesan cheese thoroughly for a uniform coating.
7. Dredge each avocado wedge first in the flour mixture, shaking off any excess to avoid clumping.
8. Dip the floured wedge into the beaten eggs, letting any extra drip back into the bowl for a light, even layer.
9. Press the wedge into the panko-Parmesan mixture, coating all sides firmly to ensure a crisp texture when baked.
10. Place the coated wedges on the prepared baking sheet in a single layer, leaving space between them to allow for air circulation.
11. Lightly spray the tops of the wedges with cooking spray to promote browning and crispiness during baking.
12. Bake in the preheated oven for 12-15 minutes, or until the coating is golden brown and crispy, checking at the 12-minute mark to prevent burning.
13. Remove from the oven and let cool on the baking sheet for 2-3 minutes to set the coating before serving.
Crunchy on the outside and velvety within, these fries deliver a subtle garlic aroma paired with the nutty richness of Parmesan. Serve them warm with a side of marinara or aioli for dipping, or crumble them over a fresh salad to add a satisfying texture contrast.
Bacon-Wrapped Baked Avocado Bites
Venturing into the kitchen on a quiet evening, I find comfort in simple transformations—taking humble ingredients and wrapping them in warmth. This recipe turns creamy avocado into a savory, shareable bite, perfect for when you want something a little indulgent yet effortless.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large ripe avocados
– 8 slices thin-cut bacon
– 1/4 cup shredded cheddar cheese
– 1/4 cup panko breadcrumbs
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each avocado in half, remove the pit, and peel the skin carefully to avoid mashing the flesh.
3. Slice each avocado half into 4 even wedges, for a total of 16 pieces.
4. In a small bowl, mix the shredded cheddar cheese, panko breadcrumbs, garlic powder, smoked paprika, and black pepper until well combined.
5. Gently roll each avocado wedge in the cheese and breadcrumb mixture, pressing lightly to coat all sides evenly.
6. Wrap one slice of thin-cut bacon snugly around each coated avocado wedge, overlapping the ends slightly to secure them.
7. Tip: If the bacon doesn’t stick, use a toothpick to hold it in place, but remove it before serving to avoid accidents.
8. Arrange the wrapped avocado bites on the prepared baking sheet, leaving about 1 inch of space between each piece.
9. Drizzle the olive oil evenly over the tops of the bacon-wrapped bites.
10. Bake in the preheated oven for 18-20 minutes, or until the bacon is crispy and golden brown.
11. Tip: Rotate the baking sheet halfway through cooking to ensure even browning and prevent burning.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before handling.
13. Tip: For extra crispiness, you can broil on high for 1-2 minutes at the end, but watch closely to avoid charring.
Delightfully, these bites emerge with a contrast of textures—the creamy avocado softens just enough against the crisp, salty bacon, while the cheesy coating adds a subtle crunch. Serve them warm as an appetizer with a dollop of sour cream or alongside a fresh green salad for a light meal, letting the smoky paprika linger on the palate.
Spicy Sriracha Baked Avocado Halves
Zesty yet mellow, the humble avocado transforms under a spicy glaze in this simple baked dish, a quiet kitchen experiment that yields surprising warmth on a winter evening. It’s a gentle reminder that bold flavors can emerge from the most unassuming ingredients, perfect for a solo treat or a small, shared moment.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large avocado
– 1 tablespoon sriracha sauce
– 1 teaspoon honey
– 1 tablespoon olive oil
– 1/4 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
– 1/8 teaspoon salt
– 2 tablespoons panko breadcrumbs
– 1 tablespoon grated Parmesan cheese
– Fresh cilantro leaves for garnish
Instructions
1. Preheat your oven to 400°F (204°C) and line a small baking sheet with parchment paper.
2. Cut the avocado in half lengthwise, remove the pit, and scoop out a small amount of flesh from each half to create a deeper well for the filling, reserving the scooped avocado for another use.
3. In a small bowl, whisk together the sriracha sauce, honey, olive oil, garlic powder, smoked paprika, and salt until fully combined into a smooth glaze.
4. Brush the interior and cut edges of each avocado half generously with the sriracha glaze, coating all surfaces evenly to prevent drying during baking.
5. In another small bowl, mix the panko breadcrumbs and grated Parmesan cheese until evenly distributed.
6. Sprinkle the breadcrumb mixture evenly over the glazed avocado halves, pressing gently to help it adhere to the sticky surface.
7. Place the avocado halves cut-side up on the prepared baking sheet and bake in the preheated oven for 12–15 minutes, until the topping is golden brown and the avocado flesh is heated through but still firm.
8. Remove the baking sheet from the oven and let the avocado halves cool for 2–3 minutes on the sheet to set the topping before handling.
9. Transfer the baked avocado halves to a serving plate and garnish with fresh cilantro leaves.
Just out of the oven, the avocado halves offer a delightful contrast: the creamy, warm interior softens slightly against the crisp, spicy crust. The sriracha’s heat mellows into a sweet, smoky depth, making these perfect as a standalone snack or served over a bed of mixed greens for a light, flavorful lunch.
Baked Avocado Stuffed with Shrimp
A quiet evening in the kitchen often leads to simple, satisfying creations, and this dish feels like a gentle embrace after a long day. It’s a warm, comforting blend of creamy avocado and tender shrimp, baked until just golden. I love how it comes together with minimal fuss, offering a cozy meal that feels both nourishing and indulgent.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large avocados
– 8 ounces raw shrimp, peeled and deveined
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the avocados in half lengthwise and remove the pits, then use a spoon to scoop out a little extra flesh from each half to create a larger cavity, reserving the scooped avocado in a bowl.
3. Chop the reserved avocado flesh into small pieces and place it in a mixing bowl.
4. Pat the shrimp dry with paper towels, then chop them into 1/2-inch pieces and add them to the bowl with the avocado.
5. Add the shredded Monterey Jack cheese, mayonnaise, lemon juice, garlic powder, paprika, salt, and black pepper to the bowl, and gently mix everything together until well combined.
6. Spoon the shrimp mixture evenly into the avocado halves, mounding it slightly on top.
7. Place the stuffed avocados on the prepared baking sheet and bake at 400°F for 12–15 minutes, until the shrimp are opaque and the cheese is melted and lightly golden.
8. Remove the baked avocados from the oven and let them cool for 2 minutes before sprinkling with chopped fresh parsley.
9. Carefully transfer the avocados to serving plates using a spatula to keep them intact.
Consider how the creamy avocado softens slightly in the oven, contrasting with the juicy, savory shrimp and the melted cheese that adds a subtle richness. For a creative twist, serve these alongside a crisp green salad or over a bed of quinoa to soak up any delicious drippings, making it a complete, comforting meal.
Panko-Crusted Baked Avocado Slices
Gently, as the afternoon light fades, I find myself craving something simple yet transformative—a quiet kitchen project that turns the humble avocado into a crisp, golden delight. It’s a small act of care, a way to savor stillness with a plate of something warm and satisfying.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 ripe avocados
– 1 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the avocados in half, remove the pits, and slice each half into 1/2-inch-thick wedges.
3. In a shallow bowl, whisk the eggs until fully blended.
4. In a separate bowl, combine the flour, salt, pepper, and garlic powder.
5. In a third bowl, mix the panko breadcrumbs and Parmesan cheese evenly.
6. Dip each avocado slice first into the flour mixture, coating lightly and shaking off any excess—this helps the egg adhere better.
7. Next, dip the floured slice into the egg, letting any drip off to avoid a soggy coating.
8. Finally, press the slice into the panko-Parmesan mixture, ensuring it’s fully covered on all sides for maximum crunch.
9. Place the coated slices on the prepared baking sheet in a single layer, not touching.
10. Drizzle the olive oil evenly over the slices, which promotes even browning without deep-frying.
11. Bake for 12-15 minutes, flipping halfway through, until the coating is golden brown and crisp.
12. Remove from the oven and let cool for 2-3 minutes on the sheet—this allows the crust to set properly.
Unexpectedly creamy inside with a shatteringly crisp exterior, these slices offer a delightful contrast that’s both rich and light. Serve them warm with a squeeze of lemon or a dollop of cool ranch dressing for a playful twist on avocado toast.
Mediterranean Baked Avocado with Feta
Years have a way of softening edges, and in the quiet of a winter kitchen, I find myself returning to simple comforts that feel like a warm embrace. This dish, with its creamy heart and salty whispers, is one I turn to when the world outside feels too sharp, a gentle reminder that nourishment can be both humble and profound.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 ripe avocados
– 1/2 cup crumbled feta cheese
– 1/4 cup cherry tomatoes, quartered
– 2 tbsp extra virgin olive oil
– 1 tbsp fresh lemon juice
– 1 tsp dried oregano
– 1/4 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a small baking sheet with parchment paper.
2. Halve the 2 ripe avocados lengthwise and carefully remove the pits.
3. Using a spoon, gently scoop out a little extra flesh from the center of each avocado half to create a larger well, reserving this flesh for another use like guacamole.
4. In a small bowl, combine the 1/2 cup crumbled feta cheese, 1/4 cup quartered cherry tomatoes, 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp dried oregano, 1/4 tsp kosher salt, and 1/4 tsp black pepper.
5. Stir the mixture gently until just combined, being careful not to overmix and crush the tomatoes.
6. Divide the feta mixture evenly among the four avocado halves, mounding it slightly in the centers.
7. Place the filled avocado halves on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the feta is lightly golden and the avocados are warmed through.
8. Remove the baking sheet from the oven and let the avocados rest for 2-3 minutes before serving to allow the flavors to settle.
Now, the baked avocado yields softly under a fork, its flesh warmed to a buttery tenderness that cradles the bright, salty feta and bursts of sweet tomato. Serve it straight from the oven on a bed of peppery arugula, or let it cool slightly and crumble it over toasted sourdough for a different, equally comforting texture.
Baked Avocado with Crab Salad
Lately, I’ve found myself craving something light yet luxurious, a dish that feels like a quiet celebration without demanding too much effort. This baked avocado with crab salad is exactly that—a warm, creamy vessel cradling a bright, delicate filling, perfect for a simple supper or a thoughtful starter. It’s the kind of recipe that turns a few humble ingredients into a moment of gentle indulgence.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large ripe avocado
– 4 ounces lump crab meat, picked over for shells
– 2 tablespoons mayonnaise
– 1 tablespoon fresh lemon juice
– 1 tablespoon finely chopped fresh chives
– 1/4 teaspoon Old Bay seasoning
– 1/8 teaspoon kosher salt
– 2 tablespoons panko breadcrumbs
– 1 tablespoon grated Parmesan cheese
– 1/2 tablespoon unsalted butter, melted
– 1/8 teaspoon paprika
Instructions
1. Preheat your oven to 400°F (204°C) and line a small baking sheet with parchment paper.
2. Halve the avocado lengthwise and remove the pit. Scoop out about 1 tablespoon of flesh from the center of each half to create a larger well, placing the scooped flesh in a medium bowl. Tip: A slightly underripe avocado will hold its shape better during baking.
3. To the bowl with the avocado flesh, add the crab meat, mayonnaise, lemon juice, chives, Old Bay seasoning, and kosher salt. Gently fold the mixture together until just combined, being careful not to break up the crab meat too much.
4. Evenly divide the crab salad mixture and spoon it into the hollowed-out avocado halves, mounding it slightly.
5. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, melted butter, and paprika, stirring until the breadcrumbs are evenly coated.
6. Sprinkle the panko mixture evenly over the top of each filled avocado half, pressing it gently to adhere.
7. Place the stuffed avocado halves on the prepared baking sheet and bake for 12-15 minutes, or until the topping is golden brown and the avocado flesh at the edges is warm and tender when pierced with a fork. Tip: For extra browning, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.
8. Carefully remove the baking sheet from the oven and let the avocados rest for 3-5 minutes before serving. Tip: This rest allows the filling to set slightly, making them easier to eat.
You’ll find the warm, buttery avocado softens just enough to contrast with the crisp, savory topping and the cool, briny salad within. Serve them straight from the oven on their own, or for a heartier meal, nestle each half on a bed of lightly dressed arugula to catch any delicious drips.
Chipotle Lime Baked Avocado Wedges
Musing on quiet evenings, I often find myself craving something crisp yet creamy, a snack that feels indulgent but doesn’t weigh me down. These chipotle lime baked avocado wedges are exactly that—a simple, hands-on treat that transforms humble avocados into golden, smoky bites perfect for sharing or savoring solo.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large ripe avocados
– 1/4 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1/2 teaspoon chipotle powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon lime juice
– 2 tablespoons olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each avocado in half, remove the pit, and slice each half into 4 wedges, totaling 16 wedges.
3. In a shallow bowl, whisk the eggs with the lime juice until fully combined.
4. In a separate shallow bowl, mix the flour, chipotle powder, garlic powder, salt, and black pepper.
5. In a third shallow bowl, combine the panko breadcrumbs with the olive oil, tossing until the crumbs are evenly coated.
6. Dip each avocado wedge first into the flour mixture, shaking off any excess.
7. Next, dip the floured wedge into the egg mixture, letting any extra drip off.
8. Finally, press the wedge into the panko mixture, ensuring it’s fully coated on all sides.
9. Place the coated wedges on the prepared baking sheet in a single layer, not touching.
10. Bake for 12-15 minutes, or until the wedges are golden brown and crispy.
11. Remove from the oven and let cool for 2-3 minutes before serving.
Achieving a perfect crunch, these wedges offer a delightful contrast between the crispy exterior and the soft, buttery avocado inside. The smoky chipotle and zesty lime create a vibrant flavor that pairs wonderfully with a cool dipping sauce like ranch or a simple squeeze of extra lime for brightness.
Baked Avocado and Black Bean Dip
Often, in the quiet lull of a winter afternoon, the simplest ingredients can transform into something deeply comforting. This dip, born from the creamy heart of an avocado and the earthy depth of black beans, is a warm embrace in a dish, perfect for gathering around with loved ones or savoring in a moment of solitary peace.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 ripe avocados
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup finely diced red onion
– 2 tablespoons fresh lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon salt
– Tortilla chips, for serving
Instructions
1. Preheat your oven to 375°F (190°C).
2. Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl.
3. Add the rinsed black beans, sour cream, lime juice, cumin, garlic powder, smoked paprika, and salt to the bowl with the avocado.
4. Mash the mixture with a fork until it is mostly combined but still retains some texture, with visible chunks of avocado and whole beans.
5. Gently fold in the diced red onion and 3/4 cup of the shredded Monterey Jack cheese until just incorporated.
6. Transfer the mixture to a 1-quart baking dish and spread it into an even layer.
7. Sprinkle the remaining 1/4 cup of shredded Monterey Jack cheese evenly over the top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is fully melted and the edges are bubbling slightly.
9. Remove the dip from the oven and let it rest for 5 minutes before serving to allow it to set slightly.
10. Serve warm with tortilla chips for dipping.
Nestled from the oven, it offers a wonderfully creamy base punctuated by tender beans, all under a blanket of gently browned, stretchy cheese. The smokiness from the paprika and the bright note of lime make it complex yet familiar, ideal for scooping with a sturdy chip or even spreading on a warm corn tortilla.
Baked Avocado with Tuna Melt
Dusk settles softly outside my kitchen window, and I find myself craving something warm and comforting, yet simple enough to pull together without fuss. This baked avocado with tuna melt feels like a quiet gift to myself—a humble dish that transforms everyday ingredients into a cozy, satisfying meal.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 ripe avocados
– 1 (5 oz) can tuna in water, drained
– 1/4 cup mayonnaise
– 1 tbsp lemon juice
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp black pepper
– 1/2 cup shredded cheddar cheese
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Halve the avocados lengthwise and remove the pits, then use a spoon to slightly enlarge the cavities, being careful not to break through the skin.
3. In a medium bowl, combine the drained tuna, mayonnaise, lemon juice, garlic powder, onion powder, and black pepper until evenly mixed.
4. Spoon the tuna mixture evenly into the avocado halves, mounding it slightly.
5. Top each filled avocado half with 2 tablespoons of shredded cheddar cheese.
6. Place the avocados on the prepared baking sheet and bake for 12–15 minutes, until the cheese is melted and bubbly and the edges of the avocado are lightly golden.
7. Remove from the oven and let cool for 2–3 minutes before handling.
8. Sprinkle each baked avocado with chopped fresh parsley just before serving.
Perhaps the magic lies in the contrast—the creamy avocado softens just enough in the oven, cradling the savory, flaky tuna filling beneath a blanket of melted cheese. The fresh parsley adds a bright, herbal note that cuts through the richness, making each bite feel both indulgent and balanced. Try serving it alongside a simple green salad or with crusty bread to scoop up every last bit.
Herb-Crusted Baked Avocado Boats
Evenings like this, when the light fades softly through the kitchen window, call for something simple yet deeply satisfying to prepare. I find myself reaching for a few humble ingredients, transforming them into these warm, herb-crusted avocado boats that feel like a quiet gift to oneself.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 ripe avocados
– 1/4 cup panko breadcrumbs
– 2 tbsp grated Parmesan cheese
– 1 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1/8 tsp black pepper
– 2 tbsp olive oil
– 1/4 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2. Halve the 2 ripe avocados lengthwise and carefully remove the pits.
3. Use a spoon to slightly enlarge the cavity of each avocado half, scooping out about 1 tablespoon of flesh to create a well; set the scooped flesh aside for another use.
4. In a small mixing bowl, combine 1/4 cup panko breadcrumbs, 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
5. Drizzle 2 tbsp olive oil over the breadcrumb mixture and stir with a fork until the crumbs are evenly moistened and clump slightly.
6. Divide the herb-breadcrumb mixture evenly among the 4 avocado halves, pressing it gently into the cavities to form a crust.
7. Top each avocado half evenly with 1/4 cup shredded mozzarella cheese.
8. Place the prepared avocado halves on the lined baking sheet and bake in the preheated oven for 12-15 minutes, or until the cheese is fully melted and bubbly and the breadcrumb topping is golden brown.
9. Carefully remove the baking sheet from the oven using oven mitts and let the avocado boats rest for 2-3 minutes before serving.
Here, the creamy avocado softens just enough, its richness perfectly balanced by the crisp, savory crust and the stretchy, melted cheese. They’re wonderful served straight from the oven, perhaps alongside a simple green salad or as a hearty, warm topping for toasted sourdough.
Baked Avocado with Quinoa and Pesto
Musing over the quiet hum of the oven on a winter evening, I find myself drawn to simple, wholesome assemblies that feel like a warm embrace. This dish, with its creamy heart and vibrant topping, is a gentle reminder that nourishment can be both effortless and deeply satisfying.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup quinoa
– 2 cups water
– 2 large avocados
– 1/4 cup pesto
– 1/2 cup shredded mozzarella cheese
– 1 tbsp olive oil
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F (200°C).
2. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold running water for about 1 minute to remove its natural bitter coating.
3. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and 1/4 teaspoon of salt.
4. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes until all the water is absorbed and the quinoa grains have sprouted little tails.
5. While the quinoa cooks, slice 2 large avocados in half lengthwise and carefully remove the pits.
6. Use a spoon to gently scoop out a small amount of flesh from the center of each avocado half, creating a slightly larger cavity, and transfer this scooped flesh to a small bowl.
7. Lightly brush the cut surfaces of the avocado halves with 1 tablespoon of olive oil to prevent browning and help them crisp in the oven.
8. In a mixing bowl, combine the cooked quinoa, the reserved scooped avocado flesh, and 1/4 cup of pesto, folding gently until evenly incorporated.
9. Spoon the quinoa-pesto mixture generously into the cavities of the 4 avocado halves, mounding it slightly.
10. Sprinkle 1/2 cup of shredded mozzarella cheese evenly over the top of each filled avocado half.
11. Place the filled avocados on a baking sheet and bake in the preheated oven for 10 minutes, or until the cheese is fully melted and begins to turn golden in spots.
12. Carefully remove the baking sheet from the oven and let the avocados rest for 5 minutes before serving to allow the flavors to settle and the filling to firm up slightly.
Delightfully, the baked avocado softens into a buttery base that contrasts with the fluffy, herb-kissed quinoa, while the melted cheese adds a savory, golden finish. For a bright twist, serve these warm halves atop a bed of peppery arugula or with a side of quick-pickled red onions, letting their cool crunch play against the dish’s comforting warmth.
Baked Avocado and Chorizo Cups
Fumbling through the fridge on a quiet evening, I found myself craving something warm and comforting, yet simple enough to pull together without much fuss—a dish that could hold both the smoky richness of chorizo and the creamy softness of avocado, baked into little cups that feel like a cozy hug on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large ripe avocados
– 1/2 lb fresh chorizo, casings removed
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup finely diced red onion
– 1 tbsp olive oil
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 tbsp fresh lime juice
Instructions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Cut the avocados in half lengthwise, remove the pits, and scoop out a small amount of flesh from each half to create a deeper cup, leaving about 1/4-inch border around the edges.
3. In a skillet over medium heat, add the olive oil and cook the chorizo for 5–7 minutes, breaking it into small crumbles with a spoon until it is browned and no longer pink.
4. Add the diced red onion to the skillet and cook for 2–3 minutes until softened, then stir in the smoked paprika, salt, and black pepper.
5. Remove the skillet from heat and mix in the lime juice to balance the richness.
6. Spoon the chorizo mixture evenly into the avocado halves, packing it gently to fill each cup.
7. Top each avocado cup with shredded Monterey Jack cheese, covering the filling completely.
8. Place the avocado cups on the prepared baking sheet and bake for 12–15 minutes, or until the cheese is melted and bubbly with golden edges.
9. Let the avocado cups cool for 5 minutes before serving to allow the flavors to meld and prevent burning your mouth.
Kind of magical how these little cups come together—the avocado turns velvety and warm, its creaminess melting into the spicy, smoky chorizo, while the cheese adds a gooey, golden finish that’s irresistible. Serve them straight from the oven with a sprinkle of fresh cilantro or a dollop of sour cream for an extra touch of cool contrast, perfect for a lazy dinner or a casual gathering where everyone can just dig in.
Buffalo-Style Baked Avocado Bites
Cradling a warm plate on this quiet evening, I find myself drawn to the comforting ritual of preparing something simple yet spirited. These Buffalo-Style Baked Avocado Bites offer a gentle twist on familiar flavors, transforming humble ingredients into a cozy, shareable treat that feels just right for a reflective moment like this.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 large ripe avocados
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 2 tbsp unsalted butter
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Cooking spray
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper, lightly coating it with cooking spray.
2. Halve the avocados, remove the pits, and slice each half into 6 even wedges, for a total of 24 pieces.
3. Place the 1/2 cup of all-purpose flour in a shallow bowl.
4. In a second shallow bowl, whisk the 2 large eggs until fully blended.
5. In a third shallow bowl, combine the 1 cup of panko breadcrumbs with the 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder, mixing evenly.
6. Dredge each avocado wedge first in the flour, shaking off any excess, then dip it into the egg, letting the excess drip off, and finally coat it thoroughly in the seasoned panko mixture, pressing gently to adhere.
7. Arrange the coated wedges in a single layer on the prepared baking sheet, leaving a little space between each for even crisping.
8. Lightly spray the tops of the wedges with cooking spray to help them brown.
9. Bake for 10–12 minutes, or until the coating is golden brown and crisp, rotating the sheet halfway through for uniform cooking.
10. While the wedges bake, combine the 1/2 cup of Frank’s RedHot sauce and 2 tablespoons of unsalted butter in a small saucepan over low heat, stirring until the butter is fully melted and the mixture is warm and smooth, about 3–4 minutes.
11. Remove the baked avocado wedges from the oven and let them cool on the sheet for 2 minutes to set.
12. Gently toss the warm wedges in the prepared Buffalo sauce until evenly coated, working quickly to maintain their crisp texture.
Gently crisp on the outside with a creamy, soft interior, these bites carry a balanced heat that mellows into warmth. Their texture holds up beautifully when served immediately alongside a cool ranch dip or celery sticks, making them a delightful centerpiece for quiet gatherings or a thoughtful treat to savor slowly on your own.
Baked Avocado with Goat Cheese and Honey
Evenings like this, when the light fades early and the kitchen feels like a quiet sanctuary, I find myself drawn to simple comforts that feel both nourishing and a little indulgent. This dish, with its warm, creamy heart, is just that—a gentle embrace of flavors that come together with minimal fuss.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large avocado
– 2 oz goat cheese
– 1 tbsp honey
– 1 tsp olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice the avocado in half lengthwise and remove the pit.
3. Scoop out a small amount of flesh from the center of each avocado half to create a larger cavity, reserving the scooped avocado for another use.
4. Drizzle the olive oil over the cut surfaces of the avocado halves.
5. Sprinkle the salt and black pepper evenly into the avocado cavities.
6. Crumble the goat cheese and divide it evenly between the two avocado halves, gently pressing it into the cavities. Tip: For easier crumbling, chill the goat cheese in the refrigerator for 10 minutes beforehand.
7. Place the filled avocado halves on a small baking sheet.
8. Bake at 400°F for 12-15 minutes, until the cheese is lightly melted and the avocado flesh is warm and tender. Tip: Check at the 12-minute mark; the avocado should yield slightly to gentle pressure but still hold its shape.
9. Remove the baking sheet from the oven using oven mitts.
10. Drizzle the honey evenly over the warm avocado halves. Tip: Warm the honey slightly by placing the container in a bowl of hot water for a minute to make it easier to drizzle.
11. Let the baked avocados rest for 2 minutes before serving.
Gently, the warm avocado softens into a buttery base, cradling the tangy, melted goat cheese that’s perfectly sweetened by the golden honey. Serve it immediately with crusty bread for scooping, or alongside a simple green salad for a light, satisfying meal that feels like a quiet celebration.
Cheesy Baked Avocado and Jalapeño Bombs
Musing on the quiet moments before a gathering, I find myself drawn to simple comforts that spark joy—like these little pockets of warmth, where creamy avocado meets the gentle heat of jalapeño, all wrapped in a golden, cheesy embrace. They’re a humble invitation to pause and savor, perfect for sharing or savoring alone.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large avocados
– 1/4 cup finely diced jalapeño
– 1 cup shredded cheddar cheese
– 1/2 cup panko breadcrumbs
– 1/4 cup all-purpose flour
– 1 large egg
– 1/4 cup milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
3. Mash the avocado with a fork until smooth but slightly chunky.
4. Add the diced jalapeño, shredded cheddar cheese, salt, and black pepper to the bowl, then mix gently to combine.
5. Shape the mixture into 12 equal-sized balls, each about 1 inch in diameter, and place them on a plate.
6. In a shallow dish, whisk together the egg and milk until fully blended.
7. Place the flour in a second shallow dish and the panko breadcrumbs in a third dish.
8. Roll each avocado ball first in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it thoroughly in the panko breadcrumbs.
9. Arrange the coated balls on the prepared baking sheet, spacing them about 1 inch apart.
10. Drizzle the olive oil evenly over the tops of the balls.
11. Bake in the preheated oven for 18–20 minutes, or until the exteriors are golden brown and crisp.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Vividly crisp on the outside, these bombs give way to a molten, creamy center that balances the avocado’s richness with a subtle jalapeño kick. Try pairing them with a cool lime crema or tucking them into a soft tortilla for a playful twist on taco night.
Baked Avocado with Smoked Salmon and Cream Cheese
There’s something quietly comforting about transforming a simple avocado into a warm, savory vessel, especially on a chilly evening when the kitchen feels like a sanctuary. This baked avocado cradles smoked salmon and cream cheese, creating a dish that feels both indulgent and effortless, perfect for a light supper or a thoughtful appetizer.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large avocado
– 2 oz smoked salmon, thinly sliced
– 2 tbsp cream cheese, softened
– 1 tbsp fresh lemon juice
– 1 tbsp olive oil
– 1/4 tsp black pepper
– 1/8 tsp salt
– 1 tbsp fresh dill, chopped
Instructions
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Cut the avocado in half lengthwise and remove the pit carefully with a spoon.
3. Scoop out a small amount of flesh from each avocado half to create a larger cavity, reserving about 1 tbsp of the scooped avocado in a small bowl.
4. In the bowl, mash the reserved avocado with the cream cheese until smooth, then stir in the lemon juice, salt, and black pepper.
5. Brush the cut surfaces of the avocado halves lightly with olive oil to prevent browning during baking.
6. Divide the cream cheese mixture evenly between the avocado halves, spreading it into the cavities.
7. Top each avocado half with slices of smoked salmon, arranging them neatly over the cream cheese layer.
8. Place the filled avocado halves on the prepared baking sheet and bake in the preheated oven for 12–15 minutes, until the edges are lightly golden and the filling is warmed through.
9. Remove from the oven and sprinkle immediately with fresh dill.
10. Let the baked avocados cool for 2–3 minutes before serving to allow the flavors to meld.
Gently creamy from the warm avocado and rich cream cheese, each bite offers a subtle smokiness from the salmon, balanced by the bright hint of lemon and dill. Serve these straight from the oven with crusty bread for scooping, or alongside a simple green salad for a complete, comforting meal.
Summary
You’re in for a treat with these 18 creamy baked avocado recipes! Whether you’re craving a cozy dinner or a show-stopping appetizer, this roundup has something delicious for every avocado lover. I hope you find a new favorite—give one a try, leave a comment to share which you loved, and pin this article to your Pinterest boards to save for later. Happy cooking!
