Since it makes much more sense to buy potatoes in bulk, we have also been eating baked potato skins all week (with this delectable pulled pork)! I’m now in love with baby Idahos (they’re just my size!) and the method for making these. Even without all the fancy toppings you can make yourself the most delicious baked potato in several simple steps (detailed below). In summary, you microwave the taters soft, then slice them open and crisp them up in a hot oven. Soft and steaming on the inside and crunchy perfection on the out. With cheese and bacon bits and sour cream… even better!
Stuffing skins with broccoli is an innovative and healthier approach. But of course it doesn’t stop there- Cheddar and bacon and scallions and a creamy avocado dip. What more could you want in an appetizer? Serve these warm right out of the oven and your guests will be coming back for more!
8 small Idaho potatoes, scrubbed and dried
canola oil/cooking spray
8 oz. broccoli florets, chopped (about 4 cups)
4 slices bacon, diced (or Canadian bacon)
3/4 cup extra-sharp Cheddar, grated
2 scallions, thinly sliced, greens reserved
1 medium avocado, peeled and pitted
1/2 cup sour cream
2 Tbsp. lime juice
1/4 cup fresh cilantro, chopped
1 clove garlic, chopped
1/4 tsp. salt
1. Preheat oven to 450 F.
(Adapted from Food Network)