This week’s pick for Craving Ellie in My Belly was Broccoli and Cheddar Potato Skins with Avocado cream chosen by Rainforest Recipes. I’ve never made potato skins before. Although I do enjoy them at restaurants I usually stray away from appetizer recipes as sometimes it just seems pointless to put time, money, and effort into making something I could easily buy from the freezer section at Trader Joe’s. But hey, isn’t that the point of joining a cooking group? To make recipes you normally wouldn’t? Well I’m glad I made these potato skins because they were delicious, and healthy. Which is the best of both worlds, even ask Hannah Montanna.
The potato skins were perfectly crisp at the corners while the cheddar cheese made you forget you were even eating steamed broccoli (lets face it, broccoli by itself is pretty boring). And although there will never be a substitute for real bacon, the Canadian bacon added a nice salty bite. Don’t skip making the avocado cream! I’m not usually a big fan of avocados but this cream was the perfect compliment, tangy and fresh and if you use reduced fat sour cream, good for you!
Oh, and by the way. I’ve made a few changes here at Handle the Heat. Within the next few days handleheat.blogspot.com will turn into handletheheat.com I couldn’t be more excited! I hope all of you enjoy these changes (and make these potato skins!).
Broccoli and Cheddar Potato Skins with Avocado Cream
Recipe from Ellie Krieger
- 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
- 4 teaspoons canola oil
- 1/4 teaspoon salt
- 8 ounces broccoli florets, coarsely chopped (about 4 cups)
- Cooking spray
- 3 pieces Canadian bacon, finely diced (about 3 ounces)
- 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
- 2 scallions, thinly sliced, greens reserved
- 1 medium avocado
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons lime juice
- 1/4 cup cilantro leaves
- 1 clove garlic
- 1/4 teaspoon salt
Preheat oven to 450 degrees F.
Pierce potatoes several times with a fork and wrap in 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.
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.
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.
To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.