Pioneer Woman BLT Stuffed Avocados

Pioneer Woman BLT stuffed avocados are a quick appetizer made with ripe avocados, crispy bacon and bacon fat croutons, ready in 25 minutes. It's an easy BLT appetizer idea for game day, summer cookouts or potluck parties, and it's naturally low-carb without the bread.

Cook the bread cubes right in the bacon fat until they turn golden and crisp, because that's where all the smoky flavor comes from. Toss them in plain oil instead and the filling tastes like a regular salad.

Pushing the seeds and juice out of the tomatoes before chopping keeps the filling from turning watery inside the avocado. Stuffing the filling in right before serving also keeps the croutons crunchy instead of soggy.

Pioneer Woman BLT Stuffed Avocados

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

230

kcal

Crispy bacon bits and golden croutons mix with fresh tomatoes and romaine in a light mayo coating. Spooned into creamy avocado halves, each bite stays crunchy and cool.

Ingredients

• 4 strips Thick Cut Bacon
  

• 1 c. Fresh Bread Cubes (Sourdough, Or Other Crusty Bread)
  

• 1 c. Chopped Tomatoes
  

• 1 c. Loosely Packed Chopped Romaine Lettuce
  

• 2 tbsp. Mayonnaise
  

• 3 To 4 Large Ripe Avocados
  

• Salt And Pepper, to taste
  

Directions

• Cook the bacon: Cook 4 strips of thick cut bacon in a skillet over medium heat for about 5 minutes on each side. Once the bacon is crispy, move it to a paper towel lined plate.
• Toast the croutons: Add 1 cup of fresh bread cubes to the bacon fat in the skillet. Cook for about 5 minutes, tossing often, until they turn golden brown and crispy.
• Chop the bacon: Let the bacon cool a little, then chop it into small pieces. That way every spoonful of filling gets a bit of smoky crunch.
• Mix the filling: Combine the bacon, croutons, 1 cup chopped tomatoes and 1 cup chopped romaine lettuce in a bowl. Stir in 2 tablespoons mayonnaise, then season with salt and pepper to taste.
• Prep the avocados: Cut 3 to 4 large ripe avocados in half and remove the pits. Sprinkle the tops with a little salt.
• Stuff and serve: Spoon the BLT mixture into each avocado half, heaping it up generously. Serve right away so the croutons stay crisp.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make BLT stuffed avocados ahead of time?

You can cook the bacon, toast the croutons and chop the tomatoes and romaine a few hours ahead, then keep them separate. Mix with the mayo and stuff the avocados right before serving, because the croutons go soft fast and cut avocado browns.

How do I keep the avocados from turning brown?

Leave the avocados uncut until you're ready to fill them, then sprinkle the cut halves with salt and serve soon. A little squeeze of lemon or lime on the flesh also slows browning, though it does add a bit of tang.

Can I use something other than bread for the croutons?

Crushed pork rinds or crunchy tortilla strips work well for a gluten-free option, and they soak up the bacon fat just as nicely. Toast them briefly in the skillet so they pick up the flavor.

How do I pick ripe avocados for stuffing?

Look for avocados that give slightly when you press them gently but don't feel mushy. A ripe one holds its shape when sliced, so it makes a sturdy little bowl for the filling.

How do I store leftovers?

Stuffed avocados don't keep well, since the croutons soften and the avocado browns. If you have extra filling, store it in an airtight container in the fridge for a day and add fresh croutons before using.