I love potato skins. LOVE potato skins. Yes, the greasy, oozy, devoid of a single nutritious calorie, feels-like-I-just-ate-a-brick and I’m going to totally regret this is the morning tater skins. So, I happened on a recipe by Ellie Krieger for these little taters as a healthier version and gave them a go. First they’re just pretty – little mini potato beauties with a rich green broccoli filling and silken avocado cream. Second, they are absolutely delicious! Avocado and broccoli – who’d have thought?! This recipe below is my adaptation.
- 1 (28oz) bag small gourmet potatoes, rinsed, scrubbed, and dried
- olive oil
- kosher salt
- 8 oz broccoli florets, (about 4 cups)
- 4 strips bacon, cooked and crumbled
- 1 c (4oz) shredded sharp cheddar cheese
- 2 scallions
- 1 medium avocado
- 2 T reduced-fat sour cream
- 2 T lime juice
- 1/4 c cilantro leaves
- 1 clove garlic
- 1/4 t kosher salt
- Preheat oven to 425. Lightly coat the potatoes in olive oil (I use an oil mister) and cook ~20min until just done. Cool.
- Raise oven to 450. Slice each potato in half lengthwise, and with a melon baller, scoop all the flesh of the potato to make a potato skin shell. Spray or lightly brush inside of potatoes with oil; season with salt. Place skin-side down on a baking sheet, and bake until crisp and golden, ~20 min.
- In the meantime, boil the broccoli until ~3min. Shock in ice water and set aside. Cook the bacon until crisp and set aside. Chop the broccoli medium-fine (this is where a mini chopper or speed chopper comes in handy).
- Process the ingredients for the Avocado cream in a food processor until smooth.
- Combine the broccoli and cheese. Spoon the broccoli filling into potatoes. Lower oven to 400, and bake the potatoes until cheese is melted, ~5 min. Serve with avocado cream on top and topped with crumbled bacon. Yields 8 servings.