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Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Prep Time 10 mins
Cook Time 25 mins


  • 8 small Idaho potatoes about 2 1/2 pounds total, scrubbed and dried
  • 4 tsp canola oil
  • 1/4 tsp salt
  • 8 oz broccoli florets coarsely chopped (about 4 cups)
  • Nonstick cooking spray
  • 3 pieces turkey bacon finely diced (about 3 ounces)
  • 1/2 c grated extra-sharp Cheddar about 3 ounces
  • 2 scallions thinly sliced, greens reserved
  • 1 medium avocado
  • 2 tbsp reduced-fat sour cream
  • 2 tbsp lime juice
  • 1/4 c cilantro leaves
  • 1 clove garlic
  • 1/4 tsp salt


  • Preheat the oven to 450 degrees F.
  • Pierce the potatoes several times with a fork then wrap in paper towels. Microwave on high for 13-15 minutes, until potatoes are cooked through.
  • Remove from the microwave and cool until potatoes are easy to handle. Slice potatoes in half, lengthwise.
  • Using a spoon, scoop all but 1/8 inch off the inside of the potato, leaving the skin intact. Reserve the scooped potato flesh for another use.
  • Brush both the inside and outside of potatoes with oil and sprinkle with a little salt.
  • Place potatoes, skin-side down, on a baking sheet and bake until the skins are crisp and edges are golden brown, for approx. 20 minutes.
  • In the meantime, prepare the filling. Steam the broccoli until crispy-tender, for approx. 3 – 4 minutes. Drain and set aside.
  • Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the turkey bacon and cook until crisp, stirring often, about 3 – 4 minutes. Set aside.
  • To make the 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 the oven temp. to 400 degrees and return potatoes to oven until cheese is melted, in approx. 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.


*Serves 8.