We are some avocado-eating sports fans.

According to the Haas Avocado Board, about 49.5 million pounds of avocados will be eaten during on Super Bowl Sunday. That's enough to cover the field at Arizona’s University of Phoenix Stadium, end zone to end zone, over 19 feet deep.

Much of that will probably be eaten as guacamole, but there are other ways to serve this vitamin and mineral packed fruit.

If you're getting tired of the same old tortilla-chip-and-guac routine, try this simple recipe from AvocadoCentral.com for their Avocado Parmesan Potato Bowls. They're perfect for game day, you don't need a fork to eat them and you can whip together a big platter full in about a half hour.

Super Hass Avocado Parmesan Potato Bowls
4 bacon slices
1 Pound very small red potatoes (about 1 1/2-inches in diameter)
2 Tbsps garlic-infused olive oil
1/4 Cup grated Parmesan cheese
Salt and pepper, to taste
2 ripe, fresh Hass avocados, halved, seeded and scooped out
2 Tbsps fresh lemon juice
2 tsps coarse ground garlic salt
2 tsps red pepper sauce

Cook bacon until crisp, crumble and set aside.

Place potatoes in large saucepan, adding enough water to just cover potatoes. Bring to a boil, reduce heat and simmer for 18-20 minutes, until just tender when pierced with a knife. Remove from heat, drain water and allow potatoes to cool.

Cut each potato in half lengthwise. Scoop out potato meat leaving a 1/4-inch layer around all the edges and bottom. Brush each potato bowl with oil.

Sprinkle with crumbled bacon, Parmesan cheese, salt and pepper. Place on baking pan and cook in oven at 400ºF for 10-12 minutes or until lightly browned.

In a small bowl, coarsely mash avocados and combine with lemon juice, garlic salt and red pepper sauce.

To serve: Place about 1 tablespoon of the avocado mixture into each potato bowl. Top with additional bacon if desired.

For more avocado recipes, go to avocadocentral.com