Potato skins stuffed with broccoli, cheddar, and avocado cream

Ingredients:

Potato peels

• 8 small potatoes (about 1.3 kg in total), thoroughly washed and dried
• 4 tsp rapeseed oil
• 1/4 teaspoon salt
• 220 g broccoli florets, coarsely chopped (about 4 cups)
• 3 slices Canadian bacon (lean ham from the loin of a pork carcass), cut into small cubes (about 90 g)
• 3/4 cup grated sharp cheddar (about 90 g)

Avocado cream

• 2 green onions, thinly sliced, green parts reserved
• 1 medium avocado
• 2 tbsp. low-fat sour cream
• 2 tablespoons lime juice
• 1/4 cup cilantro leaves
• 1 clove of garlic
• 1/4 teaspoon salt

Preparation:

1. Preheat oven to 230°C.
2. Prick the potatoes several times with a fork and wrap them in paper towels. Microwave on high for 13-15 minutes, until tender. Remove from the microwave and let cool until handleable. Cut the potatoes in half lengthwise. Use a spoon to scoop out all the flesh, leaving a 0.3 cm thick wall intact. Use the scooped potatoes in other dishes.
3. Brush the potatoes inside and out with olive oil and season with salt. Place them skin-side down on a baking sheet and bake until the skins are crisp and the edges are golden brown, about 20 minutes.
4. Meanwhile, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain any excess water. Spray a nonstick skillet with cooking spray and heat over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, about 3 to 4 minutes. Set aside.
5. To prepare the cream Combine the white parts of the onion, avocado, sour cream, lime juice, cilantro, garlic, and salt in a small food processor and process on high speed until smooth, about 30 seconds.
6. Mix the broccoli with the cheese and divide it evenly among the potato boats. Reduce the oven temperature to 200°C (400°F) and bake until the cheese is melted, about 5 minutes. Top the broccoli filling with 1 tablespoon of avocado cream, then sprinkle each serving with green onions and 1 teaspoon of crispy bacon.