Broccoli Cheddar Stuffed Potato Skins with Avocado Cream
Upgrade your appetizer game with these irresistible Broccoli Cheddar Stuffed Potato Skins with Avocado Cream—a perfect blend of comfort food meets gourmet flair! Crispy russet potato skins are loaded with a creamy, cheesy filling of tender steamed broccoli, sharp cheddar, and tangy sour cream, creating a satisfying bite-sized treat. Paired with a velvety avocado cream infused with lime and garlic, this recipe strikes the perfect balance of indulgence and freshness. Ideal for game-day snacks, casual gatherings, or even a light dinner, these potato skins are easy to make, bursting with vibrant flavors, and customizable with optional cilantro or your favorite toppings. Ready in just over an hour, this crowd-pleasing dish guarantees a deliciously wholesome upgrade to the classic potato skin!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Broccoli florets
- 1.5 cups Cheddar cheese, shredded
- 0.5 cup Sour cream
- 2 stalks Green onion, sliced
- 1 large Avocado
- 1 tablespoon Lime juice
- 0.25 teaspoon Garlic powder
- 1 tablespoon Cilantro, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pierce each one several times with a fork. Place them on a baking sheet and bake for 45 minutes or until tender. Let them cool until they are easy to handle.
While the potatoes bake, steam the broccoli florets until tender (about 5 minutes). Chop the broccoli into small pieces and set aside.
Cut each cooled potato in half lengthwise and carefully scoop out most of the flesh, leaving about a 1/4-inch border to form a sturdy shell. Reserve the scooped-out potato for another use.
Brush the insides and outsides of the potato skins with olive oil. Sprinkle with a pinch of salt and pepper. Arrange the skins cut-side down on a baking sheet and bake for 10 minutes to crisp up.
In a mixing bowl, combine the steamed broccoli, shredded cheddar cheese, sour cream, and half of the sliced green onions. Mix well and season with a pinch of salt and pepper.
Turn the potato skins cut-side up and fill each one with the broccoli-cheddar mixture. Divide the mixture evenly among all potato skins.
Return the filled potato skins to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
To prepare the avocado cream, scoop the avocado flesh into a bowl. Add lime juice, garlic powder, and a pinch of salt. Mash and mix until smooth. If using, stir in chopped cilantro for added flavor.
Serve the broccoli cheddar stuffed potato skins warm, garnished with the remaining green onions, alongside the avocado cream for dipping.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3731 mg | 162% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 25.2 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1633 mg | 126% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 8013 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
