Broccoli and Cheddar-Stuffed Potato Skins with Avocado Creme

I saw this recipe on the food channel one Saturday morning. The show was about eating healthy with Ellie Krieger and the recipe looked amazing. I thought it would be a good Football or card party kind-of-an-appetizer since most appetizers served at events tend to lean very heavy on the calories. I tested the recipe, it was perfect! Loved it and hope you enjoy it as much as I did.

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Creme

Recipe created December 31, 2009

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Creme
Ingredients:
8 small Idaho potatoes (about 2-1/2 pounds total), scrubbed and dried
4 teaspoons of olive oil
8 ounces broccoli florets, coarsely chopped (about 4 cups)
6 pieces of Canadian bacon, finely diced (about 6 ounces) (can be omitted) or use Turkey Bacon
¾ to 1 cup of grated extra-sharp cheddar cheese (about 3 ounces)

Avocado Crème:
2 scallions (green onions) thinly sliced and greens reserved
1 medium avocado
2 tablespoons of reduced fat sour cream or 2% Greek Fage Greek Yogurt
Two tablespoons lime juice
¼ cup cilantro leaves (or use another herb if do not like cilantro like parsley, thyme)
1 clove garlic
¼-teaspoon salt

Preheat oven to 425 degrees. Pierce the potatoes several times with a fork and rub lightly with olive oil (not the 4 teaspoons in the recipe above – extra). Bake for about 20 to 25 minutes until baked potatoes are cooked thoroughly and tender. Remove from oven and cool completely enough so they are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8” of the potato flesh, leave the skin in place. Save the scooped potato flesh for another use (possibly fresh corn and potato chowder).Brush both inside and outside of potatoes with olive oil and sprinkle lightly with salt. Place potatoes, skin-side down and baking sheet until skins are crisp and edges are golden brown, about 20 minutes.

While potato skins are cooking, prepare the filling. Steam the chopped broccoli until crisp tender, about 3 to 4 minutes. Drain and set aside. In a non-stick sauté skillet, add the chopped Canadian bacon or turkey bacon and cook until crisp stirring often, about 3 to 4 minutes, put cooked bacon on paper towel to remove excess fat. To make avocado crème, combine scallion (green onions) whites, avocado, sour cream or Greek Yogurt, lime juice, cilantro (or other preferred herb), garlic and salt in a small bowl of a food processor or blender and process on high until smooth.

Toss the broccoli with cheese and spoon filling evenly among cooked halved potato skins. Return potatoes to oven and bake until cheese is melted, approximately 5 minutes, Spoon 1 tablespoon of the avocado cream on top of the broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

Calories: 180, Total Fat: 10g, Protein 8g, Carbs 15g, Fiber 3g, Cholesterol 20 mg

CLICK HERE TO PRINT THE RECIPE

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