### Broccoli and Cheddar Stuffed Potato Skins Recipe with Avocado Cream
#### Introduction:
Enjoy a delicious and healthy twist on classic potato skins by stuffing them with a savory mixture of broccoli and cheddar cheese, topped off with a creamy avocado sauce. Perfect for gatherings or an impressive weeknight dinner.
#### Ingredients:
- 6 large baking potatoes
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1 cup chopped broccoli florets
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 ripe avocado
- 1/4 cup plain Greek yogurt or sour cream
- Juice of half a lemon
- 1 tablespoon chopped fresh chives
#### Steps:
1. **Preheat Oven:**
Preheat your oven to 400°F (205°C). This ensures the potatoes will cook evenly and get that perfect golden-brown crust.
2. **Prepare Potato Skins:**
- Wash and pat dry 6 large baking potatoes.
- Prick each potato several times with a fork to allow steam to escape during cooking.
- Place the potatoes on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork.
3. **Prepare Stuffing:**
- While the potatoes are roasting, heat a tablespoon of butter over medium heat in a small skillet.
- Add chopped broccoli and sauté until it’s bright green and just slightly tender (about 5-7 minutes).
- Remove from heat and mix in cheddar cheese. Stir until the cheese is fully melted and the mixture is well combined.
4. **Assemble Potato Skins:**
- Once the potatoes are cool enough to handle, cut them in half vertically.
- Scoop out the insides carefully (leave a thin layer of flesh) to form potato skins.
- Evenly distribute the cheese and broccoli mixture into each hollowed-out potato.
5. **Bake Again:**
- Place the stuffed potatoes back on the baking sheet.
- Bake in the oven for another 10-12 minutes, or until the filling is hot through and the skin is crispy.
6. **Make Avocado Cream Sauce (Avocados for Avocado):**
- In a blender or food processor, combine ripe avocado, Greek yogurt or sour cream, lemon juice, and chopped chives.
- Blend until smooth and creamy, adding more lemon juice if you prefer it tangier.
7. **Serve:**
- Garnish each potato skin with a dollop of the avocado cream sauce.
- Serve immediately for best texture and flavor.
#### Tips:
- For extra flavor, add a pinch of nutmeg or paprika to the stuffing mixture.
- Use fresh chives for a vibrant green color that looks stunning on your plate.
- Store any leftover stuffed potato skins in an airtight container in the refrigerator for up to 3 days. Reheat them gently when ready to enjoy.
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By following these detailed steps, you can create a delightful and nutritious meal that not only satisfies your taste buds but also looks impressive on the plate.