Broccoli Cheddar Stuffed Potato Skins With Avocado Cream Food

BROCCOLI CHEDDAR 2-FOOT-LONG POTATO SKIN RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C)
• On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
• In a pan, heat 1 tablespoon of olive oil. Add the onions and cook until golden.
• Add the garlic, broccoli, salt, and pepper, and cook until the broccoli is tender. Scoop mixture into a bowl.
• Add the cream cheese and cheddar cheese to the bowl of broccoli and stir to combine. Set aside.
• Once the potatoes have cooled, place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
• On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
• Brush the potato skins with the rest of the olive oil and season with salt and pepper.
• Scoop the broccoli cheddar mixture into the potato skins and press down into an even layer. Sprinkle the rest of the cheddar cheese and mozzarella cheese over the potato skins. Bake for 5 minutes until melted.
• Top with parsley.
• Enjoy!

BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM

Steps:

• 1. 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. Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)
• 2. 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 diced jalapeno 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. Yield: 8 servings (1 serving equals 2 potato halves,