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1
Preheat oven to 450 degrees F.
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2
Pierce potatoes several times with a fork and wrap in paper towels.
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3
Microwave on high for 13 to 15 minutes, until potatoes are cooked through.
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4
Remove from microwave and cool until potatoes are easy to handle.
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5
Slice potatoes in half lengthwise.
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6
Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact.
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7
Reserve scooped potato flesh for another use.
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8
Brush both inside and outside of potatoes with oil and sprinkle with salt.
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9
Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
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10
In the meantime, prepare the filling.
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11
Steam the broccoli until crisp-tender, about 3 to 4 minutes.
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12
Drain and set aside.
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13
Spray a nonstick pan with cooking spray and preheat over medium-high heat.
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14
Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes.
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15
Reserve.
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16
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.
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17
About 30 seconds.
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18
Toss the broccoli with cheese and spoon filling evenly among potatoes.
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19
Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes.
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20
Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.
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21
Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)
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22
Per Serving:
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23
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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24
(*Analyzed using 1 pound of potatoes)
