Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

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A nice change from the traditional potato skin- and better for you. Served them last night at a super bowl party, they were a hit!

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I made this last year, and it was great! But, last night, I just made the avocado cream as a dip to go with a mexican dinner I was making. It is so good, I could just eat it with a spoon!!!!! Maybe I'll make this again for the super bowl! Everything I have made of Ellie's has been awesome!!!!!

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This is my husband's favorite recipe. We served this at a dinner party and it was the show stopper. People thought it was a great way to serve broccoli and the avocado cream sauce is dynamite. Also makes a good dinner since it is very filling. We will continue to make this often.

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The avcado cream is a real treat, and a great twist to traditional sour cream.
Placing the potatoes in the microwave is a real time saver. The broccoli added a nice texture. I also used frozen broccoli, and a melon baller to scoop the flesh onf the potato. Be careful not to over scoop
I will certainly WOW my guest with this one.

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Didn't realize that potato skins are so much work but the avocado cream made it well worth it. I will definitely make things again for a family/friends gathering. Will definitely keep the avocado cream to use as a dip and like one of the other commenters suggested add tomatoes and have it double as a guacamole dip. Also love that it is healthy for you (minus the canadian bacon. Will definitely add it to my book of "specialties". Thanks Ellie

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I actually made larger baked potatoes for dinner and served it with the avocado dressing (just like this recipe but on a larger scale. The kids loved it!!

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This is so good! I think it works as a guacamole! Just add some chopped up tomatos and onions! Love it!

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These are quite yummy. We wanted double the broccoli and avocado topping. I also used a low fat turkey bacon, since we aren't Canadian bacon fans. After the 20 minutes in the oven, there were little spots burning, I think I overscooped out the inside of the potato though. I don't know if I would make these again, but they were very much enjoyed. Served 4 as a meal.

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There is so much flavor in these nutrition packed potato skins, I forgot it's good for me. I will definitely make these again. I messed up and used olive oil instead of canola oil and so it took a little longer for the skins to crisp up, but they were still fabulous and "Heart Healthy" as Elle would say. While I was making them, I started to feel like there were to many steps for just a snack, but my husband loved them, and it was definitely worth it, so these will be a regular from now on.

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First, thank you to all of the other comments; they were very helpful. First of all, give yourself a couple of hours to make this recipe. I made a double batch for a superbowl party so the recipe really took a while. I agree that if you have the time make the cream ahead of time (e.g. night before, do it. I changed a couple of things - I used reduced-fat, no nitrate/nitrite added bacon, 50% reduced fat sharp cheddar and frozen chopped broccoli. The chopped broccoli was easier to mix with the cheese and made filling the potatos faster. Just make sure to drain broccoli well. I used a bit more sour cream in the Avocado cream and ommitted the cilantro (ok, I forgot to pick it up. My hints? 1. Try to get potatos that are all the same shape and size. Narrow ones are easier to scoop out but round ones are easier to fill. 2. If using bacon, broil it and let the fat drip off. 3. Serve Avocado cream on the side, along with sour cream. Thanks again to the other commenters, your comments were very helpful.