Food Network
Home> Recipes>
Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream Recipe

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Ellie Krieger

2007, Ellie Krieger All Rights Reserved

Show: Healthy Appetite with Ellie Krieger Episode: Happy Hour

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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 signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 35

Showing 1-10 of 35

Sort by:

Newest

  • 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

  • on April 01, 2011

    Flag

    These were so good!! I used two big Idaho potatoes for this meal. I also used a mixed cheese brand with several different types of yellow cheeses[ Monterrey jack, cheddar etc] I also used regular organic bacon. The only change I made to the avocado cream was that I used organic greek yogurt instead of sour cream and I did not add the cilantro. My boyfriend even likes this dip on top of pork-chops.

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

  • on January 04, 2011

    Flag

    This was a great recipe! My only alterations were using some larger potatoes, using bacon vs. Canadian bacon just since I had it on hand, and deleting the cilantro since I'm not a fan. The avocado cream was fantastic. I never would have thought to put the ingredients together, but they work splendidly together. Definitely going to make this again!!

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

  • on October 19, 2010

    Flag

    These were awesome. My store was out of cheddar and we used mozzarella. There were no leftovers and my family was asking for more. Next time, I will put roasted red peppers in with the broccoli. Great new staple for us!

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

  • on September 08, 2010

    Flag

    The topping is the only part I would make again, a basic potato with cheese taste great.....with the topping of course

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

  • on August 24, 2010

    Flag

    These were delicious! I highly encourage anyone to follow the recipe AS IS... except for the sauce. For anyone that is not a big fan of cliantro ( i am not simply replace it with basil and the lime for a lemon. SO GOOD! This is my go to potatoe skins dish.

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

  • on August 21, 2010

    Flag

    This was surprisely really good with everything assembled. I used turkey bacon because I didnt have canadian bacon but bacon really does enhance the flavor. The avocado cream wasn't very smooth like it is in the picture, more like tiny pieces but it was good when topped on the potato. Make sure you get a lot of the potato out of the skin so it can be crispy and delicious.

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

  • on August 14, 2010

    Flag

    I love this and so do all the kids! I skipped the avocado cream thou and had to use real bacon (couldn't find Canadian in my grocer. But still wonderful! Thanks Ellie!

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

  • on July 18, 2010

    Flag

    we eat some kind of potato probably atleast 4 times a week...this tops them all!!! added a little bit of chives on top and a little in the avocado cream once, also another time halved the cilantro and added some basil in it. both times came out fantastic! also did not microwave potatoes, cooked in oven for about 45 minutes at 400 degrees then let cool

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

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.

Coupons For You

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
 
Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.