Preheat the oven to 425 degrees F. Use a fork to poke holes on each potato. Wrap each potato in foil. Bake in the oven for an hour to an hour and fifteen minutes until fork tender.

While the potatoes bake and cool, prepare the filling. Combine the avocado, lime juice, sour cream, cilantro, salt, and pepper in a food processor. Puree until smooth. Add more salt or pepper if needed.

Make a slit about 3/4 of the way deep, length-wise on each potato. Gently open the potato and scoop out most of the inside, leaving the skin in tact like you would for a twice baked potato. Add the potato interior to a small bowl.

Mix the potato together with the prepared avocado mixture.

Place a few spoonfuls back into each potato. Top with more cilantro, salt, and pepper. Serve right away.

NOTE: If you plan on eating leftovers, keep the avocado mixture separate from the baked potatoes. Mix the potato and the avocado right before you are ready to eat it or it will get brown.