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Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream
Ingredients
  • 8 small Idaho potatoes (about 2 ½ pounds total), scrubbed and dried
  • 4 teaspoons canola oil
  • ¼ teaspoon salt
  • 8 ounces broccoli florets, coarsely chopped (about 4 cups)
  • Cooking spray
  • 3 pieces Canadian bacon, finely diced (about 3 ounces)
  • ¾ cup grated extra-sharp Cheddar (about 3 ounces)
  • subheading: Avocado Creme:
  • 2 scallions, thinly sliced, greens reserved
  • 1 medium avocado
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons lime juice
  • ¼ cup cilantro leaves
  • 1 clove garlic
  • ¼ teaspoon salt
Steps
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