Broccoli & Cheddar Stuffed Potato Skins with Avocado Cream

POTATOES

• 8 Small Idaho Potatoes (2 ½ lbs.) scrubbed & dried
• Cooking Spray
• 1/4 teaspoon salt
• 8 ounces broccoli florets, coarsely chopped (4 cups)
• 3 slices (3 ounces) Canadian bacon, finely diced
• 3/4 cup grated (shredded) low fat cheddar cheese (3 oz.)

AVOCADO CREME

• 2 scallions, thinly sliced, greens reserved
• 1 medium avocado
• 2 Tablespoons Fat Free 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.

Bake potatoes in oven ahead of time or pierce potatoes several times 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.

When 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.

Spray both inside and outside of potatoes with cooking spray and sprinkle with salt. Place potato, 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/cook the broccoli until tender crisp. Drain and set aside. Spray a non-stick 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 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. A blender will work too!

Toss the broccoli with cheese and remaining potato flesh; spoon filling evenly among the potatoes. Lower oven temperature to 400 degrees F and return potatoes to oven until cheese is melted and filling is heated through, about 7-10 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.

Yields: 8 servings