BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM
Big Big Hit At A Small Get Together.
Provided by Michelle McGovern
Categories Cheese Appetizers
Time 1h35m
Number Of Ingredients 15
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,
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usama iqbal
[email protected]These potato skins are a bit time-consuming to make, but they're worth the effort. They're so delicious and everyone will love them.
Farjana mili
[email protected]I'm not a big fan of avocado, but I love these potato skins. The avocado cream is the perfect finishing touch.
Najmul Ahmed
[email protected]These potato skins are a great way to use up leftover broccoli and cheddar. I always have some in the fridge, so I can make these on a whim.
Reino
[email protected]I've made these potato skins several times and they're always a hit. They're so easy to make and everyone loves them.
OpAlok YT
[email protected]These potato skins are perfect for a healthy snack or appetizer. They're packed with vegetables and protein.
Divine Grace Tv
[email protected]I'm not a vegetarian, but I love these potato skins. They're so flavorful and satisfying.
jacklina Salehe
[email protected]I made these potato skins for a potluck and they were a huge success. Everyone loved them!
FG Chi
[email protected]The broccoli and cheddar filling was a bit too runny for my taste. I would cook it for a few minutes longer next time.
Raj Kumar Sahani
[email protected]These potato skins are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Arslan Asif
[email protected]I've made these potato skins with both russet potatoes and sweet potatoes. I prefer the russet potatoes because they're more crispy.
ahlahi toufik
[email protected]I'm not a big fan of avocado, so I used sour cream instead. It was still delicious.
Luxolo Mchunu
[email protected]These potato skins are a great way to use up leftover mashed potatoes. I always have a batch in the freezer, so I can make these on a whim.
Ofentse Crazy O
[email protected]The broccoli and cheddar filling was a bit bland for my taste. I would add more spices next time.
Kingsford Adu
[email protected]I made these potato skins for my family and they loved them! The avocado cream was a big hit.
Jaun Davids
[email protected]These potato skins are the perfect party food. They're easy to make ahead of time and they can be served hot or cold.
mike David
[email protected]I love how versatile this recipe is. I've used different types of cheese in the filling, and I've also added other vegetables like zucchini and mushrooms. It's always delicious.
Xzavier Avalos
[email protected]I've made these potato skins several times now and they're always a crowd-pleaser. The broccoli and cheddar filling is creamy and flavorful, and the avocado cream is the perfect finishing touch.
Mduduzi Mokhemisa
[email protected]These stuffed potato skins were a hit at my last party! They were so easy to make and everyone loved them.