HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
Broccoli with Avocado Cream Stuffed Potato Skins
| Broccoli with Avocado Cream Stuffed Potato Skins | Print |
Recipe By: Alice Morrow
Broccoli with Avocado Cream Stuffed Potato Skins
Ingredients
- AVOCADO CREAM:
- 2 green onions, thinly sliced, greens reserved
- 1 medium avocado
- 3 T. sour cream
- 2 T. fresh lime juice
- ¼ c. cilantro or parsley
- 1 clove garlic
- Salt, black pepper to taste
- 1. Combine the white part of green onion, avocado, sour cream, lime juice, cilantro, garlic, salt and pepper in food processor. Pulse on HIGH until smooth.
- 8 small Idaho potatoes, scrubbed and dried
- 4 t. canola oil
- ¼ t. salt
- 4 c. coarsely chopped fresh broccoli florets
- PAM
- 3 pieces of Canadian bacon, finely diced
- ¾ c. grated extra-sharp cheddar cheese
Instructions
- Preheat oven 450.
- Pierce potatoes several times with fork and wrap in paper towels.
- Microwave on HIGH for 13-15 minutes or until cooked through.
- Remove from microwave and cook until easily handled.
- Slice potatoes in half lengthwise.
- Using a spoon, scoop all of inside of potato except ⅛”, leaving skin intact.
- Reserve the pulp for another use.
- Brush both sides of potatoes with oil and sprinkle with salt (inside and outside).
- Place potatoes, skin-side down, on baking sheet and bake until skins are crisp and edges are golden brown, about 18-20 minutes.
- Steam the broccoli until crisp-tender. Drain and set aside.
- Spray a nonstick pan with PAM and place over medium-high heat.
- Add bacon and cook until crispy, stirring often. Set aside.
- Toss broccoli with cheese and spoon evenly in potatoes.
- Lower oven to 400 and return potatoes to oven until cheese is melted.
- Spoon 1 T. of avocado cream on top of broccoli-filled potatoes, sprinkle some of the chopped green part of green onions and 1 t. bacon bits.
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I must try this.