Cheddar Broccoli Loaded Baked Potato Skins

Ingredients:

8 small Idaho potatoes, scrubbed and dried
canola oil/cooking spray
salt
8 oz. broccoli florets, chopped (about 4 cups)
4 slices bacon, diced (or Canadian bacon)
3/4 cup extra-sharp Cheddar, grated

Avocado Creme:

2 scallions, thinly sliced, greens reserved
1 medium avocado, peeled and pitted
1/2 cup sour cream
2 Tbsp. lime juice
1/4 cup fresh cilantro, chopped
1 clove garlic, chopped
1/4 tsp. salt

Directions:

1. Preheat oven to 450 F. 

2. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 12-15 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 out about half 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 (I sprayed with canola oil cooking spray) 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. Cook the bacon over medium heat until crisp and set aside on paper towels to drain.

5. 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. Cover and refrigerate until ready to use.

6. 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. Serve hot.

Serves 8.