Ingredients Jump to Instructions ↓

  1. 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried

  2. 4 teaspoons canola oil

  3. 8 ounces broccoli florets, coarsely chopped (about 4 cups)

  4. Cooking spray

  5. 3 pieces Canadian bacon, finely diced (about 3 ounces)

  6. 3/4 cup grated extra-sharp Cheddar (about 3 ounces)

  7. Avocado Creme:

  8. 2 scallions, thinly sliced, greens reserved

  9. 1 medium avocado

  10. 2 tablespoons reduced-fat sour cream

  11. 2 tablespoons lime juice

  12. 1/4 cup cillantro leaves

  13. 1 clove garlic

  14. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F.

  2. Pierce potatoes several times with a fork and wrap in a 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.

  3. 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.

  4. 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.

  5. Toss the broccoli with cheese and spoon filling evenly among potatoes.

  6. Lower oven to 400 degrees F.and return potatoes to oven until cheese is melted, about 5 minutes.

  7. Plating: Top with scallion greens and 1 teaspoon crisped bacon bits.


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