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!
two years ago: Perfect Black Beans
three years ago: Triple Chocolate Oat Cookies
Broccoli Stuffed Loaded Potato Skins with Avocado Cream [from Comfort Food Fix by Ellie Krieger]
click to print
Ingredients:
- 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
Directions:
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.
This looks fantastic! I’ve never had avocado cream, but I’m sure it would be right up my alley. I’m all about lightening up favorite recipes over deprivation, that’s for sure . . . I lost 35 lbs. last year by swapping out my favorite high-calorie foods for healthier ones (and learned portion control and more through Weight Watchers). I’m a huge fan of baked potatoes, so I’ll have to save this one for later!
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thanks meg! congrats 🙂 this avocado cream is delicious, and a fun alternative to guac!
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I love potato skins – and with that avocado cream! Now that sounds amazing. This would be awesome with sweet potatoes too – my favorite!
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ooooh great idea! i’ll have to give baked sweet potato skins a shot 🙂
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Love the shot that includes your slippers – so cute! These sound great and I especially like that avocado cream that you made to go with them. *drool*
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thanks veronica! i almost didn’t post it because it looks sorta silly, but i love these slippers and wanted it as a reminder for all time of how cute they are before they are worn out completely. 🙂
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I love finding healthier versions of old favorites too! What a perfect example. These would be perfect for a super bowl party too!
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yes, definitely! thanks erin!
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These look delicious! And I’m loving the avocado cream!
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thank you stephanie! the avocado cream is my favorite part 🙂
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This looks great!! I love how you used so many different veggies to make a lovely, nourishing recipe!! YUM! 🙂
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thank you!
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I haven’s had potato skins in years — these ones look so, so good! What a delicious and healthy treat and the avocado cream sounds perfect!
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thanks amy! they are so good, hope you try them out!
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YUM! Your healthy recipes are always such treats!
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thank you, dallas!
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Ahh so many things I love in one place! I’m going to get overwhelmed here! And your slippers couldn’t be any damn cuter.
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thanks colleen!
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The avocado creama looks to die for! I want to put it on everything!
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it is pretty addictive! 🙂 thanks!
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YES. I love the way you think. Instead of giving up the foods we love, we just need to adapt them a bit! Everything in moderation, after all. And these potato skins look fabulous. That avocado cream…swoon.
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thanks! you’ve got that perspective too, i know! 🙂
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I need some avocado cream in my life ASAP!
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yes, yes you do! thanks 🙂
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I looove potato skins. They’re a no-no on my current diet but hopefully soon I can indulge 🙂
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thanks! hope you can have ’em soon 🙂
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These sound delicious! Just as good as the original, if not better! Hope to see you at a food blogger event soon. =)
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thanks amy!
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Now here’s a good idea. And, so pretty to look at, healthy and satisfying.
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thank you angela!
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Are you outside on your deck in January? Brave girl!
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haha yup 🙂
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