|

Broccoli-Cheese Potato Skins with Avocado Cream

Broccoli-Cheese Potato Skins with Avocado Cream from EricasRecipes.com

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.

Broccoli-Cheese Potato Skins with Avocado Cream from EricasRecipes.com

Broccoli-Cheese Potato Skins with Avocado Cream from EricasRecipes.com

Broccoli-Cheese Potato Skins with Avocado Cream from EricasRecipes.com

Broccoli-Cheese Potato Skins with Avocado Cream

Erica
No ratings yet
Servings 8

Ingredients
  

  • 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

Avocado Cream

  • 2 scallions
  • 1 medium avocado
  • 2 T reduced-fat sour cream
  • 2 T lime juice
  • ¼ c cilantro leaves
  • 1 clove garlic
  • ¼ t kosher salt

Instructions
 

  • 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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!

~✿♥✿~

Similar Posts

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments