Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream
For the avocado cream
· 1 clove garlic
· 20g coriander leaves
· 2 Tbsp. lime juice
· 2 Tbsp. sour cream
· 1 medium avocado
· 2 spring onions, thinly sliced, greens reserved
· 1/4 tsp. salt
For the stuffed potatoes
● 8 small potatoes (about 1kg total), scrubbed and dried
● 20ml olive oil
● 1/4 tsp. salt
● 225g broccoli florets, coarsely chopped
● 85g grated extra-mature cheddar
● 3 pieces back bacon, finely diced (about 85g)
For the avocado cream:
Combine spring onion whites, avocado, sour cream, lime juice, coriander, garlic and salt in the small bowl of a food processor and process on high until smooth. Cover and refrigerate whilst preparing the potatoes.
For the stuffed potatoes:
Preheat oven to 230C/Gas 8. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool. Slice potatoes in half lengthwise. Using a spoon, scoop all but a thin layer of the inside of the potato, leaving skin intact.
Brush both inside and outside of potato skins 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.
Prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes and drain. Spray a non-stick pan with cooking spray and preheat over medium-high heat. Add the back bacon and cook until crisp stirring often, about 3 to 4 minutes.
Toss the broccoli with cheese and spoon filling into potato skins. Lower oven to 200 degrees C and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tbsp. of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 tsp. crisped bacon bits.