Celebrate All Things Green with Hass Avocados This St. Patrick’s Day

IRVINE, Calif. (February 22, 2005) – The Hass Avocado Board has developed two culinary creations to add green, holiday cheer to your St. Patrick’s Day celebrations. The “Kiss Me I’m Irish” Twice-Baked Potato and the Think Green Guacamole help honor the Irish-born St. Patrick, who has been publicly celebrated in America since 1737.

The natural green color of Hass avocados makes them the ideal St. Patrick’s Day food. Not only does the creamy texture and delectable taste blend well with Irish staples such as lamb and potatoes, the versatility of the green fruit lends itself to a variety of St. Patrick’s Day party dishes from salads to appetizers to guacamole.

Whether having a dinner for two or a big party with friends, Hass avocados offer a tasty green ingredient for St. Patrick’s Day meals and celebrations. For additional recipe ideas or information on Hass avocados, visit www.loveonetoday.com. To top meals with avocado clovers, simply use a clover-shaped cookie cutter.

“Kiss Me I’m Irish” Twice-Baked Potato

For the Potato

• 2 large Russet baking potatoes, scrubbed
• 2 Tbsp butter
• ¼ cup sour cream or plain yogurt
• ¼ cup milk
• ½ tsp salt
• ½ tsp freshly ground pepper
• 1 cup grated Jack cheese, or grated Cheddar-Jack cheese
• ½ cup chopped chives
• 1 ripe Hass avocado, peeled, seeded, cut in chunks
• Salt and pepper, to taste

Bake whole potatoes in preheated 450-degree oven for one hour; remove potatoes and reduce oven temperature to 350 degrees. Let potatoes rest for 5 minutes, then cut in half lengthwise and scoop out potato flesh into large bowl. Reserve potato jackets. Add butter, sour cream, milk, salt, pepper and cheese to potato in bowl and whip until creamy with electric hand mixer. Taste and adjust seasoning with additional salt and pepper. Gently stir in chives and avocado pieces. Spoon mixture into halved potato jackets and bake in 350-degree oven for 20 minutes. Top each with heaping spoonful of Guacamole to serve.

Make Guacamole:

• 1 ripe Hass avocado, peeled, seeded, cut in chunks
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped cilantro leaves
• ½ tsp salt, or to taste

Mash avocado chunks with lime juice in medium bowl. Add cilantro and salt; blend until creamy. Yields 4 servings.

Think Green Guacamole

Ingredients:

• 4 ripe Hass Avocados, peeled, seeded, cut in chunks
• 1 cup finely crumbled, fresh, white goat cheese
• ½ cup chopped cilantro
• ¼cup chopped, toasted pistachio nuts
• ½ tsp crushed red pepper flakes
• 4 large cloves garlic, chopped finely

Preparation:

Coarsely mash avocados. Fold in remaining ingredients. Serve with colorful chips or vegetables. Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole. Yields 10-12 servings.

About the Hass Avocado Board (HAB)

The Hass Avocado Board (HAB) was established in 2002 after approval by producers and importers of Hass avocados in a national referendum. Operating under the supervision of the United States Department of Agriculture (USDA), the HAB has contracted with the California Avocado Commission (CAC) to implement its marketing programs.