Preheat oven to 450 degrees F.
Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and 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 flesh for another use.
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, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain
and set aside. Spray a nonstick pan with cooking spray
and preheat over medium-high heat. Add the Canadian bacon
and cook until crisp
stirring often, about 3 to 4 minutes. Reserve.
To make avocado cream, combine scallion whites, avocado, sour cream lime
juice, cilantro, garlic and salt in the small bowl of a food processor
and process on high until smooth. About 30 seconds.
Toss the broccoli with cheese
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 1 teaspoon crisped bacon bits.
Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions
and 1 teaspoon bacon bits)
Calories 180; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 8 g; Carb 15 g; Fiber 3 g; Cholesterol 20 mg; Sodium 380 mg
(*Analyzed using 1 pound of potatoes)