broccoli and cheddar stuffed potato skins avocado cream
Benton Sakuma
Ingredients
- Large baking potatoes (organic preferable)
- Fresh broccoli florets
- Sharp cheddar cheese (full-bodied flavor)
- Sour cream (non-fat or regular, depending on preference)
- Avocado (ripe for creamy texture)
- Garlic powder (for added depth of flavor)
- Onion powder (to enhance savory taste)
- Salt (to season the mixture)
- Black pepper (for a slight kick)
- Olive oil (for roasting and cooking)
- Butter (for extra richness in stuffing)
- Fresh parsley (chopped for garnish, optional)
- Paprika (smoked or regular, to add color and flavor)
Incorporating these ingredients will help you create a delicious broccoli and cheddar stuffed potato skins avocado cream dish that is both nutritious and flavorful. Use organic options where possible to ensure the best taste and health benefits.
Steps
### Broccoli and Cheddar Stuffed Potato Skins Avocado Cream Recipe
#### Ingredients:
- **Potatoes**: 6 large russet potatoes
- **Broccoli**: 1 cup chopped (about 2 cups florets)
- **Cheddar Cheese**: 3/4 cup shredded, divided use
- **Avocados**: 2 ripe avocados
- **Creamy Dressing**:
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
#### Equipment Needed:
- Baking sheet
- Aluminum foil
- Fork or potato masher
- Mixing bowl
- Spatula
### Step-by-Step Guide:
#### **Preparation:**
1. **Preheat Oven**: Preheat your oven to 400°F (205°C). Line a baking sheet with aluminum foil.
2. **Peel and Bake Potatoes**:
- Carefully peel the potatoes, wash them thoroughly, and poke several holes in each potato with a fork.
- Place the peeled potatoes directly on the baking sheet without any additional oil or seasonings.
- Bake for about 45 minutes until tender when pierced with a fork. Let them cool slightly.
#### **Filling Preparation:**
1. **Broccoli Cooking**:
- Steam the chopped broccoli in a small pot of boiling water for 3-4 minutes, or until just tender. Drain and set aside.
2. **Mix Ingredients**:
- In a large mixing bowl, combine the cooked potatoes with half of the shredded cheddar cheese.
- Mash the potato and cheese mixture to desired consistency using a fork or potato masher.
#### **Avocado Cream Preparation:**
1. **Prepare Avocados**:
- Peel the avocados and pit them if necessary.
- Cut the avocado in half lengthwise, then remove the pits.
2. **Blend Avocados**:
- Scoop out the flesh from each avocado half into a mixing bowl.
- Add Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to taste. Mix thoroughly until smooth.
#### **Assembly:**
1. **Stuffing Potatoes**:
- Once potatoes are cool enough to handle, use a spoon or your fingers to scoop out the flesh, leaving about 1/4 inch of potato skin intact.
- Fill each hollowed-out potato with a mixture of mashed potatoes, steamed broccoli, and the remaining cheddar cheese. Gently press down.
2. **Top with Avocado Cream**:
- Spoon the avocado cream over the stuffed potatoes, ensuring it covers the top surface evenly.
3. **Bake Again** (Optional):
- Place the stuffed potato skins back on the baking sheet.
- Bake for 10-15 minutes until the tops are golden and slightly crispy. This step is optional but enhances flavor and texture.
4. **Serve**:
- Remove from oven and let them cool slightly before serving.
- Garnish with additional cheddar cheese if desired, or serve as-is.
### Tips for Success:
- Ensure that your potatoes are thoroughly baked to achieve a smooth filling consistency.
- Adjust the amount of avocado cream according to personal preference; it can be made richer or lighter.
- Use fresh and high-quality ingredients, particularly the avocados, to ensure the cream is creamy and delicious.
This recipe combines classic comfort foods into a healthier, more refreshing option. The combination of broccoli, cheddar cheese, and avocado cream creates a delightful blend that will satisfy your cravings while keeping the dish light and nutritious. Enjoy this versatile and tasty dish as a main or side during any meal!