It's Thursday, which means it's time for Craving Ellie in my Belly! This week's Ellie Krieger recipe is Broccoli & Cheddar Potato Skins with Avocado Cream, chosen by Anne at Rainforest Recipes.
I rarely make potatoes. I like them, but if I'm going to have something starchy, I infinitely prefer rice, bread, or pasta. So I was glad to have the opportunity to try something new and potato-y, knowing that I was guaranteed to love it since everything else about the recipe sounded great.
The avocado cream blew me away. It's my new go-to guacamole alternative. Now I just need to decide what to make with the leftover potato guts. Besides the obvious mashed, I'd love to hear your suggestions!
As always, I left out the cilantro (Ellie sure does love her cilantro). I also used turkey bacon instead of Canadian. I left the strips whole, cooked them well, and then diced them instead of cutting them before cooking.
Broccoli & Cheddar Potato Skins with Avocado Cream
Adapted from Ellie Krieger's The Food You Crave
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)
3 pieces Canadian bacon or turkey 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 (optional)
1 clove garlic
1/4 teaspoon salt
1. Preheat oven to 450 degrees F.
2. 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.
3. 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.
4. 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 bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
5. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro (if using), garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
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.