Potato skins with a filling (English potato skins) – popular American appetizer, which is suitable for a glass of beer, and for more solemn occasions. To prepare it you will need only boiled potato skins baked in the form of boats. Potato pulp can be used in other recipes. Prepare a delicious and healthy filling for potato skins from steamed broccoli, grated cheddar and tender cream from avocados and sour cream. Sprinkle Canadian fried slices on top. bacon. It is less greasy than regular bacon and will give a snack a little meaty taste. Nutrition value per serving: (total 
Calories 180, total fat 10 g., Saturated fat g., Proteins 8 g., carbohydrates 15 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Potato skins
- 8 small potato tubers (a total of approximately 1.3 kg.), thoroughly washed and dried
- 4 tsp rapeseed oil
- 1/4 tsp salt
- 220 gr coarsely chopped broccoli inflorescences (approximately 4 Art.)
- 3 slices of Canadian bacon (lean ham from lumbar parts of pork carcass), cut into small cubes (approximately 90 gr.)
- 3/4 Art. grated hot cheddar (about 90 gr.)
Avocado Cream
- 2 feathers of green onions, finely chopped, green parts set aside
- 1 medium avocado
- 2 tbsp. l low fat sour cream
- 2 tbsp. l lime juice
- 1/4 Art. cilantro leaves
- 1 clove of garlic
- 1/4 tsp salt
Recipes with similar ingredients: potatoes, broccoli, smoked pork brisket, cheddar cheese, green onions, Avocado, sour cream, lime, cilantro, garlic
Recipe preparation:
- Preheat the oven to 230 ° C.
- Pierce the potatoes with a fork in several places and wrap tubers in paper towels. Bake in the microwave on maximum power for 13-15 minutes, until ready potatoes. Remove from the microwave and cool to tubers could be held in hands. Cut the potatoes in half lengthwise. Spoon out all the flesh with a spoon, leaving the walls intact 0.3 cm thick. Use scraped potatoes in others dishes.
- Lubricate the potatoes inside and out with olive oil and salt it. Put the peel down on a baking sheet and bake until the peel will not become crispy, and the edges will not brown, about 20 minutes.
- In the meantime, prepare the filling. Boil the broccoli on steam until it becomes crisp-soft, about 3-4 minutes. Drain excess water. Sprinkle a non-stick pan culinary spray and heat over moderate heat. Add bacon and fry, stirring often, until it becomes crispy, about 3 to 4 minutes. Set aside.
- To prepare the cream, mix in a small bowl food processor white onion, avocado, sour cream, lime juice, cilantro, garlic and salt and chop at high speed until smooth consistency, approximately 30 seconds.
- Mix broccoli with cheese and spread evenly over potato boats. Reduce oven temperature to 200 ° C and bake until the cheese melts, about 5 minutes. Top to put the broccoli filling 1 tbsp each. l avocado cream then sprinkle each serving with onion greens and 1 tsp. crispy bacon.
