- 8 small Idaho potatoes, scrubbed and dried
- canola oil/cooking spray
- 8 oz. broccoli florets, chopped (about 4 cups)
- 4 slices of bacon, crumbled
- 3/4 cup extra-sharp Cheddar, shredded
- 2 scallions, thinly sliced, green reserved
- 1 medium avocado, peeled and pitted
- 1/2 cup sour cream
- 2 Tbsp. lime juice
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, chopped
- 1/4 tsp. salt
Preheat oven to 450 F.
Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 12-15 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 out about half 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 (I used the canola oil cooking spray) 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. Cook bacon over medium heat until crisp and set aside on a paper towel to drain.
To make avocado cream, combine scallion whites, avocado, sour cream, lime juice, cilantro, garlic and salt in a small bowl.
You can use a fork to mix and make smooth or you could put it in a food processor and process on high until smooth. About 30 seconds. Cover and refrigerate until ready to use.
Toss the broccoli with cheese (I also threw in the potato as well instead of using it later) 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. Serve hot.