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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.