It is no secret that I LOVE potatoes. And well, potato skins, come on. I cannot resist them! So, when I had a hankering for these babies recently, I knew I wanted to find a healthier version than the kind you'd find at a restaurant.
Ellie Krieger is an amazing chef. She makes healthy food so delicious!
This recipe did not disappoint at all. In fact, I like this version of potato skins so much more than the restaurant type. It didn't taste greasy or oily at all, and the avocado cream on top was to die for! My mouth waters every time I think of these babies.
Here's the printable recipe.
8 small potatoes (I used Yukon Gold, because they are my fave - about 2 1/2 pounds total, scrubbed and dried)
4 tsp. canola oil
1/2 tsp. salt
8 oz. broccoli florets, coarsely chopped (about 4 cups)
3 pieces Canadian bacon, finely diced (about 3 oz.) (I didn't have Canadian bacon on hand, so I used regular bacon.)
3/4 cup grated extra sharp cheddar cheese (about 3 oz.)
2 scallions, thinly sliced, greens reserved
1 medium avocado
2 Tbsp. reduced fat sour cream
2 Tbsp. lime juice
1/4 cup cilantro leaves
1 clove garlic, minced
1/4 tsp. salt
Preheat oven to 450 degrees.
Pierce potatoes several time with a fork and wrap in paper towels. Microwave on high for 13-15 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 the 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. Bake until skins are crisp and edges are golden brown, about 20 minutes.
In the meantime, prepare the filling. Steam the broccoli in the microwave until crisp-tender about 3-4 minutes, by putting them in a large bowl with a few tablespoons of water in the bowl and covered with plastic wrap. 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 3-4 minutes. Reserve.
To make the avocado cream, combine scallion whites, avocado, sour cream, lime juice, cilantro, garlic and salt in a food processor or blender and process until smooth, about 30 seconds.
Top each potato skin with some broccoli and cheese, spreading them evenly among the potatoes. Lower oven temp to 400 degrees and return potatoes to the oven until the cheese is melted, about 5 minutes. Spoon 1 tablespoon of avocado cream on top of broccoli-filled potatoes and then top with scallion greens and crisp bacon bits.
Serves 8 (2 halves per serving)
Now, hurry and go make this for dinner, or lunch, or both! Hurry!