It’s January! For many people, that means a [re]commitment to healthy eating. Sticking with a healthy diet can be hard. Since I am all for moderation of all things, instead of strict denial, I like to find healthier versions of my favorite treats. These potato skins are a prime example.
The regular version is loaded up with tons of cheese, sour cream, and bacon. This version, à la Ellie Krieger, features broccoli, Canadian bacon, avocado, and cheese. The perfect substitute! And perhaps, even better than the original?
While I love the usual loaded potato skins [and ate my fair share in college], this version with broccoli and avocado is just fabulous. They’re more filling and more of a meal-appetizer than an appetizer-appetizer. Make sense? I had forgotten just how good Canadian bacon was… salty and a little more gourmet than regular bacon. Gourmet may be a bit of an overstep, but I love its juicy, smoky sweetness. It pairs SO well with that avocado cream, which MIGHT be my new favorite thing! It’s like guac, but creamy and with just a hint of lime. The only change I might make to this dish would be to chop the broccoli up a little more after steaming it, but that’s just a minor thing.
This app is perfect for a football party, or just a casual night at home in your cozy slippers. :) Enjoy!
Broccoli Stuffed Loaded Potato Skins with Avocado Cream [from Comfort Food Fix by Ellie Krieger]
click to print
- 4 small russet potatoes, scrubbed and dried
- 2 teaspoons olive oil
- salt and pepper
- 2 cups chopped broccoli florets [4 ounces]
- 2 ounces Canadian bacon, diced
- 1/2 cup cheddar cheese, grated
for avocado cream
- 1 avocado
- 2 scallions, chopped [green and white parts separated]
- 2 tablespoons sour cream
- 2 tablespoons lime juice
- 1/4 cup cilantro
- 1 clove garlic
- salt and pepper
Preheat oven to 450 degrees. Pierce potatoes with a fork 8-10 times each, then wrap in paper towels and microwave until fully cooked, about 10 minutes. Remove and set aside until cool enough to handle, then cut in half lengthwise.
Scoop out all but an 1/8 inch of the potato flesh, reserving for another use. Brush the inside and outside of the potatoes with oil and season with salt and pepper. Place skin-side down on a baking sheet and cook until crispy and golden brown, about 20 minutes.
Meanwhile, making the filling. Steam the broccoli until crisp-tender. Add the Canadian bacon to a skillet set over medium-high heat and saute until crisp, about 4 minutes. Divide the broccoli and cheese equally amongst the potatoes
Lower oven temperature to 400 degrees and return potatoes to oven, baking for about 5 minutes until cheese is melted.
To make the avocado cream, place all ingredients except green scallions in a food processor and pulse until smooth. Season with salt and pepper to taste.
To serve, top potato skins with Canadian bacon, avocado cream, and green scallions.
Time: 45 minutes.
Yield: 4 servings.