Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream
14 Ingredients
  • 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
  • 4 teaspoons canola oil
  • 1/4 teaspoon salt
  • 8 ounces broccoli florets, coarsely chopped (about 4 cups)
  • Nonstick cooking spray
  • 3 pieces Canadian bacon, finely diced (about 3 ounces)
  • 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
  • 2 scallions, thinly sliced, greens reserved
  • 1 medium avocado
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons lime juice
  • 1/4 cup cilantro leaves
  • 1 clove garlic
  • 1/4 teaspoon salt
Nutrition
292
15% daily value
8 servings
                                       
                                            balanced, high-​fiber, low-​sugar, gluten-​free
     

Fat

21% 13

Saturated

17% 3

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

12% 36

Carbs (net)

- 30

Fiber

22% 6

Sugars

- 2

Sugars, added

- 0

Protein

20% 10

Cholesterol

6% 17

Sodium

13% 320

Calcium

12% 121

Magnesium

15% 62

Potassium

23% 1061

Iron

11% 2

Zinc

12% 1

Phosphorus

31% 214

Vitamin A

10% 90

Vitamin C

79% 71

Thiamin (B1)

20% 0

Riboflavin (B2)

16% 0

Niacin (B3)

20% 3

Vitamin B6

51% 1

Folate equivalent (total)

20% 79

Folate (food)

- 79

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

23% 3

Vitamin E

7% 1

Vitamin K

16% 20

Sugar alcohols

- 0

Water

- 207
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