Baked Stuffed Avocados

I've seen a few variations of these avocados floating around, but when I set out to make them one afternoon a couple years ago, I totally winged it. I thought they turned out really well and were a perfect compliment to Taco Soup (recipe coming soon!). There was little to no measuring as I tossed this together, but I'll give some ballpark measurements below.

First, I sliced two avocados and removed the pits. I commisioned a muffin tin for the avocados to sit in, as I was afraid of the avocados tipping/rollling over as they were coming in and out of the oven -- it worked pretty well. I chopped up a couple handfuls of grape tomatoes and tossed them in a bowl with a few drizzles of olive oil, lemon juice, sea salt, and dried basil. Once those were nicely coated, I dropped in a couple handfuls of Panko bread crumbs, as well as about a handful and half of Parmesan cheese. I mixed these well, to be sure the bread crumbs and cheese were coated also. I baked these for 5 minutes at 350 degrees and then turned the broiler on for about 2 more minutes. Watch these closely, as I'm pretty sure they could go from golden to toasted in seconds.

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