Broccoli And Cheddar Stuffed Potato Skins With Avocado Cream Recipes

BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM

Steps:

• 1. 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. Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)
• 2. 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 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,

BROCCOLI CHEDDAR STUFFED POTATO SKINS WITH AVOCADO CREAM

Steps:

• heat over 450 degrees. Clean potatoes and pierce wrapping in paper towel and cooking in microwave 13-15 minutes. When cool slice in 1/2 and scoop out pulp. Reserving pulp for another time. Brush inside and out of potato with oil and sprinkle with salt. Bake them in oven skin side down 20 minutes. Chop broccoli about 4 cups and steam 3-4 minutes. Set aside. Dice canadian bacon and cook until crisp about 3-4 minutes. Set aside. Combine minced scallion whites, avocado, sour cream, lime juice, cilantro, minced garlic and salt in a food processor on high until smooth, about 30 seconds. Set aside. Toss cooled broccoli with cheese and spoon into potato skin lowering oven to 400 degrees. Bake 5 minutes. Presentation: spoon 1 tablespoon avocado cream on each potato halve , top with green diced scallions and 1 teaspoon canadian bacon.