Best 3 Broccoli And Cheddar Stuffed Potato Skins With Avocado Cream Recipes

Indulge in the tantalizing flavors of our irresistible Broccoli and Cheddar Stuffed Potato Skins with Avocado Cream. These crispy potato skins are generously filled with a creamy blend of broccoli, sharp cheddar cheese, and a hint of garlic, creating a delightful savory sensation. Accompanied by a luscious avocado cream, crafted from ripe avocados, tangy lime juice, and a touch of cilantro, this dish offers a perfect balance of richness and freshness. Prepare to embark on a culinary journey that will leave your taste buds craving more.

In addition to this main recipe, we also offer a tantalizing array of culinary creations to satisfy every palate. Delight in the comforting flavors of our Creamy Mushroom and Spinach Stuffed Shells, where tender pasta shells are filled with a savory combination of mushrooms, spinach, and a creamy sauce. Experience a taste of the Mediterranean with our mouthwatering Greek Lemon Potatoes, featuring crispy roasted potatoes tossed in a vibrant lemon-herb dressing. For those seeking a lighter option, our Quinoa Stuffed Bell Peppers offer a vibrant and nutritious meal, filled with a flavorful quinoa, vegetable, and feta cheese stuffing.

Indulge in the decadent pleasure of our Creamy Garlic Parmesan Chicken, where tender chicken breasts are smothered in a luscious garlic parmesan sauce. Satisfy your sweet cravings with our irresistibly moist and fluffy Chocolate Chip Zucchini Bread, a delightful treat that combines the goodness of zucchini with the classic flavors of chocolate chips. And for a refreshing and invigorating beverage, try our invigorating Kiwi Mojito, a delightful fusion of kiwi, mint, and lime, perfect for any occasion.

Let's cook with our recipes!

BROCCOLI-STUFFED POTATOES

Broccoli-Stuffed Potatoes image

This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
3 cups chopped fresh broccoli, cooked
1 cup chopped fully cooked ham
4 to 6 baking potatoes, baked

Steps:

In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream image

Big Big Hit At A Small Get Together.

Provided by Michelle McGovern

Categories Cheese Appetizers

Time 1h35m

Number Of Ingredients 15

Ingredients

8 small idaho potatoes scrubbed and dried
4 tsp canola oil
1/4 tsp salt
8 oz broccoli florets, coarsely chopped
4 slice canadian bacon, finely diced
3/4 c extra white sharp cheadder
AVOCADO CREME
2 scallions, thinly sliced, greens reserved
1 medium avocado
2 Tbsp sour cream
2 Tbsp lime juice
1/4 c cilantro,fresh
1 clove of garlic
1/4 tsp salt
1 small jalapeno peper (diced)

Steps:

1. Preheat oven to 450 degrees F. 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 until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use. Brush both inside and outside of potatoes 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. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve. Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)
2. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. Toss the broccoli diced jalapeno with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits. Yield: 8 servings (1 serving equals 2 potato halves,

BROCCOLI CHEDDAR STUFFED POTATO SKINS WITH AVOCADO CREAM

Broccoli Cheddar Stuffed Potato Skins With Avocado Cream image

Make and share this Broccoli Cheddar Stuffed Potato Skins With Avocado Cream recipe from Food.com.

Provided by Muddyboots

Categories Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 potatoes
4 tablespoons oil
1/4 teaspoon salt
8 ounces broccoli florets
3 ounces Canadian bacon
3/4 cup cheddar cheese
2 scallions
1 avocado
2 tablespoons sour cream
2 tablespoons lime juice
1/4 cup cilantro
1 garlic clove
1/4 teaspoon salt

Steps:

heat over 450 degrees. Clean potatoes and pierce wrapping in paper towel and cooking in microwave 13-15 minutes. When cool slice in 1/2 and scoop out pulp. Reserving pulp for another time. Brush inside and out of potato with oil and sprinkle with salt. Bake them in oven skin side down 20 minutes. Chop broccoli about 4 cups and steam 3-4 minutes. Set aside. Dice canadian bacon and cook until crisp about 3-4 minutes. Set aside. Combine minced scallion whites, avocado, sour cream, lime juice, cilantro, minced garlic and salt in a food processor on high until smooth, about 30 seconds. Set aside. Toss cooled broccoli with cheese and spoon into potato skin lowering oven to 400 degrees. Bake 5 minutes. Presentation: spoon 1 tablespoon avocado cream on each potato halve , top with green diced scallions and 1 teaspoon canadian bacon.

Nutrition Facts : Calories 343, Fat 15.7, SaturatedFat 4.4, Cholesterol 18.2, Sodium 398.4, Carbohydrate 42.2, Fiber 6.5, Sugar 2, Protein 11

Tips:

For crispy potato skins, bake them at a high temperature (425°F) until they are golden brown and slightly charred.
To make sure the potato skins are cooked through, pierce them with a fork before baking.
If you don't have any sour cream, you can use plain Greek yogurt instead.
To make the avocado cream extra smooth, use a food processor or blender.
If you don't have any fresh cilantro, you can use dried cilantro instead.

Conclusion:

These Broccoli and Cheddar Stuffed Potato Skins with Avocado Cream are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a meal on their own. The potato skins are crispy and flavorful, the broccoli and cheddar filling is creamy and cheesy, and the avocado cream is a refreshing and tangy contrast. These stuffed potato skins are sure to be a hit with everyone who tries them!