Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream
- 8 small
- idaho potatoes scrubbed and dried
- 4 tsp
- canola oil
- 1/4 tsp
- 8 oz
- broccoli florets, coarsely chopped
- 4 slice
- canadian bacon, finely diced
- 3/4 c
- extra white sharp cheadder
- scallions, thinly sliced, greens reserved
- 1 medium
- 2 Tbsp
- sour cream
- 2 Tbsp
- lime juice
- 1/4 c
- clove of garlic
- 1/4 tsp
- 1 small
- jalapeno peper (diced)
Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)
Toss the broccoli diced jalapeno with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.
Yield: 8 servings (1 serving equals 2 potato halves,