• 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)

• Cooking spray

• 3 pieces Canadian bacon, finely diced (about 3 ounces)

• 3/4 cup grated extra-sharp Cheddar (about 3 ounces)

Avocado Creme:

• 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


Preheat oven to 450 degrees F. Pierce potatoes several times and wrap in paper towels. Microwave on high until potatoes are cooked through. 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. 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, steam the broccoli until crisp-tender, about 3 to 4 minutes. Cook bacon until crisp. Spray pan with cooking spray and preheat over medium-high heat. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl blend until smooth. Mix everything together 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 crisped bacon.