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1
Preheat the oven to 375F.
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2
Wash the potatoes and poke each one several times with a fork.
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3
Bake for 45 minutes, or until fairly soft when squeezed.
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4
Remove the potatoes from the oven and let them cool slightly.
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5
Adjust the oven to the broiler setting and place an oven rack 4 to 5 inches away from the broiler.
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6
Meanwhile, trim the green onion, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.
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7
Peel and finely chop the garlic, or pass it through a garlic press.
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8
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
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9
Smash the avocado with a fork, add the green onion, garlic, sour cream, lime juice, and cilantro, and stir well.
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10
Cover with plastic wrap and refrigerate until ready to serve.
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11
Cut each potato in half lengthwise and scoop out most of the flesh with a large spoon.
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12
(Store it in the refrigerator and use it for something else, like mashed or fried potatoes.)
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13
Brush the potato skins inside and out with the oil and place skin side up on a baking sheet.
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14
Broil for 5 minutes, then turn the potato skins over and broil for 5 to 6 minutes more, or until the potato skins are crispy.
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15
Remove the pan from the oven and spoon some of the green chiles into each potato skin.
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16
Top with some of the cheese and return to the broiler for 2 minutes, or until the cheese is melted.
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17
Serve the potato skins on a plate with the smashed avocado on the side.
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18
No way could this be construed as a low-cal recipe, but even small changes can help.
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19
If you spray the potato skins with cooking spray instead of using canola oil, youll save 20 calories per potato skin.
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20
Although it may not seem like much, it has no effect on the flavor and its easier, so why not?
