Wednesday, December 9, 2009

CEiMB: Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Hosted by Rainforest Recipes

These are awesome and have become one of our favorite appetizers to make. Andy loves them! The potatoes had crispy skins, the avocado cream has a hint of lime, and the crispy ham adds a nice richness. We prepared them sans broccoli this time, just for convenience sake.


8 small Idaho potatoes, scrubbed and dried
4 teaspoons canola oil
1/4 teaspoon salt
3 ounces ham, diced

Avocado Cream:
2 scallions, thinly sliced, greens reserved
1 medium avocado

4 cups broccoli florets
2 tablespoons reduced-fat sour cream
2 tablespoons lime juice
1 clove garlic
1/4 teaspoon salt

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.

Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and puree in a food processor.

To make avocado cream, combine scallion whites, avocado, sour cream, broccoli puree, lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

Spoon avocado cream filling evenly among potatoes, then top with scallion greens and 1 teaspoon ham bits.

Recipe courtesy of Ellie Krieger


Lu said...

Yum. I saw these on another post and they look amazing. I have to make that avocado cream.

AppleC said...

Agreed...totally awesome recipe. Looks so good.