Saturday, March 20, 2010

CEiMB: Broccoli and Cheddar Stuffed Potato Skins w/ Avocado Cream

Finally I've managed to cook and post this recipe!  I apologize to readers who came looking for this post when I was supposed to have posted it waaaay back about 3 or 4 weeks ago.  I fully intended to make this on the right day, however, my difficulties began on shopping day when the only avocados to be found were hard as rocks.  By the time I had bypassed that hurdle, Unificacion Maya 2009 was upon me, and everything else in my life ... including cooking and blogging ... was completely out of my mind.

Broccoli and Cheddar Stuffed Potato Skins w/ Avocado Cream

I followed this recipe pretty much exactly as written ... except that I halved the main part (I still made a full batch of the Avocado Cream ... it sounded excellent and I figured I can eat it with other foods as well.

And, oh yeah, I don't use paper towels to microbake my potatoes.


8 small Idaho potatoes (about 2.5 pounds) scrubbed and dried
4 tsp canola oil
1/4 teaspoon salt
8 ounces brocoli florets, coarsely chopped (about 4 cups)
cooking spray
3 pieces Canadian bacon, finely diced (about 3 ounces)
3/4 cup extra sharp Cheddar Cheese, grated (about 3 ounces)

Avocado Cream

2 scallions, thinly sliced, greens reserved
1 medium avocado
2 tablespoons reduced fat sour cream
2 tablespoons lime juice
1/4 cup cilantro leaves
1 clove garlic
1/4 teaspoon salt


Preheat oven to 350 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.

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 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.


For me, there were not enough vegies per serving, something which could be rectified by using a more long and flat potato.  Our cheese here is tasteless, and I'm sure the flavor would have been better with a good cheese.  Other than that, it was an excellent vegetable dish for a special occasion. 


Yeah, I need to go back and try these. Glad you got back to them.

Potatoes look great, can't wait to try these. The avocado cream is a nice addition. Thanks for sharing.

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