A few weeks ago, Bret and I read a hilarious account of one woman's attempt to get the best deal out of TGI Friday's all you can eat appetizer promotion. In chronicling her 14-hour-stint at the restaurant and her attempt to eat as many mozzarella sticks there as possible, she notes that she should have ordered potato skins instead.
Broccoli Cheddar Potato Skins
Mmmm potato skins. Why have I not thought about them for so long? I don't go to TGI Friday's and its ilk all that often, and it seems like potato skins are the exclusive province of such places. But why? Why not bring them into my own home? Maybe throw some broccoli on there to pretend like it's a balanced meal? Yup.
Though I was pretty sure I could master potato skins on my own, I Googled around for fun and ended up finding a recipe for broccoli cheddar potato skins with avocado cream. These aren't your twice-fried calorie bombs, and the avocado cream ain't your mama's ranch. It is much, much better. Serve with a salad, call it dinner, and I promise the whole family will thank you.
Broccoli & Cheddar Baked Potato Skins
(Recipe made slightly less healthy from Ellie Krieger's)
Potatoes
- 8 small Idaho potatoes, scrubbed
- 4 teaspoons canola oil
- 1/4 teaspoon salt
- 8 ounces broccoli florets, coarsely chopped (about 4 cups)
- 3 pieces bacon of your choice (I use Fakin', original calls for Canadian) diced
- 3/4 - 1 cup grated extra-sharp Cheddar (the sharper the better)
Avocado Cream
- 2 scallions, thinly sliced, greens reserved
- 1 ripe avocado
- 2 tablespoons sour cream or Mexican Crema
- 2 tablespoons lime juice
- 1/4 cup cilantro leaves
- 1 clove garlic
- 1/4 teaspoon salt
1. Preheat oven to 450 degrees F.
2. Pierce potatoes several times with a fork. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove 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.
3. 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.
4. In the meantime, prepare the filling. Steam or microwave the broccoli with a couple tablespoons of water until crisp-tender, about 3 to 4 minutes. Set aside.
5. Cook your bacon, however you prefer. If you're veg but not vegan, I suggest pan-frying Fakin' Bakin' in a pat of butter. Delicious.
6. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in a small bowl.
7. Fill each potato with a couple tablespoons broccoli and cheese. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes.
8. Top potatoes with avocado cream, crumbled bacon, and thinly sliced scallion greens. Serve with a salad.
