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A healthy appetizer
Make and share this Broccoli Cheddar Stuffed Potato Skins With Avocado Cream recipe from Food.com.
- 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.
I really wanted to like this recipe, but unfortunately the flavors did not meld well together at all. Which is sad because individually they are stellar. The cream sauce was just outstanding and would be great over tacos but over powered the cheese and clashed with the broccoli. Similarly the potatoes without the sauce were wonderful. I will make this again, but in the separate components for separate meals. Thanks for posting! Made for PAC Spring 2010!