Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Show: Episode:

Picture of Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream Recipe Photo: Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 36 Reviews
Total Time:
1 hr 10 min
Prep
20 min
Cook
50 min
Yield:
8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
  • 4 teaspoons canola oil
  • 1/4 teaspoon salt
  • 8 ounces broccoli florets, coarsely chopped (about 4 cups)
  • Cooking spray
  • 3 pieces Canadian bacon, finely diced (about 3 ounces)
  • 3/4 cup grated extra-sharp Cheddar (about 3 ounces)

Avocado Creme:

  • 2 scallions, thinly sliced, greens reserved
  • 1 medium avocado
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons lime juice
  • 1/4 cup cilantro leaves
  • 1 clove garlic
  • 1/4 teaspoon salt

Directions

Preheat oven to 450 degrees F.

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.

To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

Toss the broccoli 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, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)

Per Serving:

Calories 180; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 8 g; Carb 15 g; Fiber 3 g; Cholesterol 20 mg; Sodium 380 mg

(*Analyzed using 1 pound of potatoes)

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 36 reviews

  • on February 03, 2013

    Flag

    Big hit at the Super Bowl party. It takes a little bit of time to put it to it together but all of the steps are very easy. Most ingredients are things I had on hand. Without the bacon is good too.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 14, 2012

    Flag

    The avocado cream really brings this home. I also added the scooped out potato with the broccoli mix, used a birdseye steamfresh bag. Awesome

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 31, 2011

    Flag

    Yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
180
 
Total fat
10g
 
Saturated fat
3.5g
 
Monounsaturated fat
2g
 
Polyunsaturated fat
1g
 
Protein
8g
 
Carbohydrates
15g
 
Fiber
3g
 
Cholesterol
20mg
 
Sodium
380mg
 

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.