Thursday, December 10, 2009

Broccoli & Cheddar Stuffed Potato Skins (CEIMB)

When I was a kid, one of my favorite things to order in restaurants were potato skins.  Of course I'm sure I had no idea just how decadent and evil they were - the skins were probably fried, and I can't even imagine what was piled on top of them.  This week's Craving Ellie in My Belly pick is a fantastic healthy variation on my childhood favorite.

I decided to upgrade this to a full-sized Russett potato rather than small Idaho potatoes, to make this a meal-sized dish rather than a more appetizer-sized one.  Or maybe it was just my excuse to eat more.

These came out so well.  They taste incredible, with the salty crispy skin and the zesty creamy avocado topping.  Make mini ones for your upcoming holiday guests, or just horde them for yourself like I did.  These are way too good.

Broccoli & Cheddar Stuffed Potato Skins with Avocado Cream
adapted from Healthy Appetite with Ellie Krieger
serves 2


2 large Russett potatoes, scrubbed and dried
cooking spray
1/4 teaspoon salt
1/2 head of broccoli, coarsely chopped (about 2-3 cups)
2 pieces Canadian bacon, finely diced
1/2 cup grated extra sharp cheddar
1 small avocado
2 tablespoons reduced-fat sour cream
juice of 1 lime
1/4 cup cilantro leaves
1 small clove garlic
1/4 teaspoon salt


1.  Pierce potatoes several times with a fork, wrap in paper towels, and microwave on high for about 15 minutes, or until cooked through.  Set aside until cool enough to handle.

2.  Preheat toaster oven (or full-sized oven, if you must) to 450.  Line a baking sheet with foil.  Cut the potatoes in half and scoop out all but 1/8 inch of the inside flesh, leaving skin intact.  Reserve scooped potato flesh for another use (see me attempt knishes later this week, unless they are disastrous and I decide not to post them).

3.  Spray inside and outside of potatoes lightly with cooking spray, and sprinkle with salt.  Place on the baking sheet, skin-side down, and bake for 15-20 minutes, or until skins are crisp and edges are browned.

4.  In the meantime, prepare filling.  Steam broccoli until crisp-tender, about 3 minutes.  Drain and set aside.  Spray a nonstick skillet with cooking spray and preheat over medium-high.  Add Canadian bacon and cook until crisp, stirring often, about 3 to 4 minutes.  Reserve.

5.  To make avocado cream, combine avocado, sour cream, lime juice, cilantro, garlic and salt in a food processor and process until smooth.

6.  Fill potato skins with broccoli and cheese.  Reduce oven temperature to 400 and return the skins to the oven, cooking until cheese is melted, about 5 minutes.  Serve topped with avocado cream and bacon bits.


1 comment:

  1. These are a must - look absolutely perfect. i shall cream the avocados without the sour cream, I am sure it will be just as successful, don't you? All my favorite ingredients in one wonderful vegetable! Thanks.