CEimB: Stuffed Potato Skins

by Joanne on December 10, 2009

I’m being lazy and cutting the title short.  This weeks CEimB recipe is actually “Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream”.  It is an online recipe so follow the link or see below which is copied right from foodnetwork.com.

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Broccoli and Cheddar-Stuffed Potato Skins with Avocado CreamEllie Krieger

2007, Ellie Krieger All rights reserved

Rated: 5 stars out of 5Rate itRead users’ reviews (19)

  • RECIPE  Cook Time:  50 min  Level: Easy  Yield: 8 servings
Ingredients

  • 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)
  • Cooking spray
  • 3 pieces Canadian bacon, finely diced (about 3 ounces)
  • 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
Avocado Crème:
  • 2 scallions, thinly sliced, greens reserved
  • 1 medium avocado
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons lime juice
  • 1/4 cup cilantro leaves
  • 1 clove garlic
  • 1/4 teaspoon salt

Directions

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.

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 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, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)

Per Serving:

Calories 180; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 8 g; Carb 15 g; Fiber 3 g; Cholesterol 20 mg; Sodium 380 mg

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That’s a mouthful. But it’s one heck of a GOOD tasting mouthful.  Thanks to Anne of Rainforest Recipes.  You just have to visit Anne’s blog. She lives in Guatemala.  Sometimes the recipes that we pick are tough because, as you can imagine, grocery stores may not carry what we take for granted as standard items.   In fact, I wonder if Anne has a grocery store as we know it?

This recipe was so good.  I’ve never eaten such a good potato skin.  Of course I made changes such as:  I used LightLife Smart Bacon for my potatoes with Reduced Fat Feta Cheese.  Ted’s were made according to the recipe.   It was the flavor of a potato chip with melted cheese and smokey bacon.  The healthy addition of broccoli took all “sinfulness” out of these skins.

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I used Non Fat Greek Yogurt instead of sour cream in the Avocado Cream sauce.  This sauce is a must. It offered the avocado flavor coupled with onion and lime.  It was a perfect creamy rendition of guacamole.

As you can see, we added a few grilled shrimp to our meals and made this a complete dinner.

I enjoyed my fat free feta cheese and Ted loved the flavor addition of the TRIPLE XXX SHARP CHEDDAR.  He also really ate up the bacon because we never have REAL bacon in our home. 

As for the insides of the potato,  watch for my next post called “Bok Choy and Potato Stuffed Sole”.  If you need to use those potato “meats” another simple idea is “Bubble and Squeak”.  Who knows what Bubble and Squeak is?  

Our only guest for dinner tonight was…

DSC_2533  Mr.. Potato Head didn’t say much nor was he a big eater.  That’s okay. We’re really glad he could make it but mysteriously, he soon disappeared????

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Thanks for such a great pick, Anne!

Joanne

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14 Comments

  • At 2009.12.10 09:05, Mary Ann said:

    Your potato skins look delicious. I kinda did my own thing with this recipe, so I don’t really know how the real thing is supposed to taste.
    The shrimp look great on the side!
    Beautiful meal

    • At 2009.12.10 09:32, Lu said:

      That looks amazing. I can’t wait to try the avocado cream. Actually, I’m making chili for dinner tonight and I bet it would go great. Bubble and Squeak is a combination of mashed potatoes and cabbage. Which I love!

      • At 2009.12.10 10:04, Joanne said:

        Mary Ann: Thanks!

        Lu: Congrats on the Bubble and Squeak! So simple and so good.

        • At 2009.12.10 10:39, Dawn Hutchins said:

          Your Mr. Potato head made me laugh out loud in my cubicle.

          • At 2009.12.10 12:07, peggy said:

            Joanne, you crack me up, but your potatoe skins look fabulous. I didn’t have time this week to make these but I plan to later. Hopefully I will be back to cooking Ellie more regularly after the holidays!

            • At 2009.12.10 12:23, Lauryn said:

              Those potato skins look amazing! They are making me very hungry right now!! And your photos are beautiful!!

              • At 2009.12.10 18:13, Amy I. said:

                Yours look fantastic! Wasn’t the avocado cream the best thing ever?! Also, your Mr. Potato head is just plain awesome 🙂

                • At 2009.12.10 21:30, Rachel said:

                  Looks great!

                  I have to admit, I giggled when I read “Triple XXX sharp cheddar!”

                  • At 2009.12.10 23:05, Chaya said:

                    I am sitting here, crying for Mr. Potato Head. Who can think of food, where the poor Potato Man has disappeared?

                    What a good dish, that is.

                    • At 2009.12.10 23:07, Chaya said:

                      Now the responsible part of me wishes hubby did not dislike avocado. I guess, I should have made the cream with it, for me.

                      If you want to reprimand Sweet and Savory for worrying about Mr. Potato Head, you have my blessing.

                      We are both tired tonight. I just started making rugelach and then I am putting up soup to cook overnight and my eyes are closing.

                      • […] following was a creation made possible by using the left over potato from this post and fish picked up from our friend at Owls Head.   Not to brag or anything, but this was REALLY […]

                        • At 2009.12.11 08:30, Joanne said:

                          Chaya: Mr. Potato Head was given a lot in life which he fulfilled very well.
                          Funny thing about avocado, we never used to enjoy it either but then we plugged our noses, closed our eyes and tried some fresh guacomole while in Tahiti. It changed our opinion of avocado forever.

                          • At 2009.12.11 20:13, Tessa said:

                            I’m glad you liked these – I did too! Love the new site by the way, looks great 🙂

                            • At 2009.12.12 02:51, Liz said:

                              Poor Mr. Potato Head!! 🙂 Looks great Joanne.

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