Ingredients:
8 small Idaho potatoes, scrubbed and dried
4 t canola oil
¼ salt
8 ounces broccoli florets, coarsely chopped (about 4 cups)
3 slices Canadian bacon, finely chopped (about 3 ounces)
¾ C sharp Cheddar cheese
Avocado Cream:
2 scallions, thinly slices, greens reserved
1 medium avocado
2 T reduced-fat sour cream
2 T lime juice
¼ C cilantro leaves
1 clove garlic
¼ t salt
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Preparation:
Step One:
Preheat oven to 450 degrees.
Step Two:
Pierce potatoes with fork, wrap in paper towels and microwave on high for about 15 minutes or until cooked. Remove and cool. Slice potatoes in half lengthwise and remove the insides, trying to leave the skin intact. Reserve potato insides for another use.
Brush the inside and outside of the skins with oil and sprinkle the inside and outside with salt. Place potatoes, skin-side down on a baking sheet and bake until skins are crisp about 20 minutes.
Step Three:
Prepare the filling. Steam broccoli until crisp-tender. Drain and set aside. Also, in a lightly sprayed skillet, cook the Canadian bacon until crisp. Set aside.
Step Four:
Prepare the avocado cream. Process until smooth: scallions, avocado, sour cream, lime juice, cilantro, garlic and salt.
Step Five:
Mix the broccoli and cheese and stuff each potato skin. Lower oven to 400 degrees and bake until cheese is melted about 5 minutes.
Step Six:
Serve with avocado cream, bacon and reserved scallion greens.
based on Ellie Krieger's recipe Foodnetwork.com
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