Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Ingredients

  • ¼ teaspoon salt
  • 1 clove garlic
  • ¼ cup cilantro leaves
  • 2 scallions, thinly sliced, greens reserved
  • ¾ cup grated extra-sharp Cheddar (about 3 ounces)
  • 3 pieces Canadian bacon, finely diced (about 3 ounces)
  • 8 ounces broccoli florets, coarsely chopped (about 4 cups)
  • + 7 more ingredients
    • 8 small Idaho potatoes (about 2 ½ pounds total), scrubbed and dried
    • 2 tablespoons lime juice
    • 2 tablespoons reduced-fat sour cream
    • 1 medium avocado
    • Cooking spray
    • ¼ teaspoon salt
    • 4 teaspoons canola oil

1. Preheat oven to 450 degrees F.

View full recipe at SpringPad

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