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.