Makes 24 nacho bites

• 1 bag Baby PEI Potatoes, boiled & chilled
• 1 lb Bacon, cooked & crumbled
• 1 each Jalapeno Pepper, seeds removed, minced
• 1 cup Cow’s Applewood Smoked Cheddar, grated
• 1 each Ripe Avocado
• 1 each Lime, zested & juiced
• 1 cup Purity Dairy Sour Cream
• to taste Salt & Black Pepper

Method:

• Preheat oven to 400°F; line a baking sheet with parchment paper.
• Slice potatoes in half lengthwise; place potato halves onto the baking sheet (cut side facing up).
• Top potatoes with bacon, jalapenos and smoked cheddar cheese.
• Place baking sheet into oven and bake for 8-10 minutes, until cheese melts and potatoes are heated through.
• In the meantime, remove skin and pit from avocado and discard.
• Place avocado flesh, lime zest, and juice into a serving bowl; mash until avocado is smooth.
• Fold in sour cream and season with salt & black pepper.
• Remove potatoes from oven and serve hot with avocado dip.