Last night I tried Ellie Krieger’s Stuffed Potato Skins with Avocado Cream. They were easy enough to make and tasty, but I doubt I’ll repeat the recipe often. Varying from Krieger’s recipe, I used turkey bacon rather than Canadian bacon (personal preference) and I didn’t chop the broccoli (but I should have!).
The most memorable part of the dish was the Avocado Cream, which I will make again. The quick spread/dip combines:
- 1 medium avocado
- 2 scallions, thinly sliced
- 2 tbsp reduced-fat sour cream
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
Krieger processes the ingredients in a food processor, but I mashed and mixed by hand to better control the texture. Additionally, she adds fresh cilantro, which I didn’t have, and she separates the white and green parts of the scallions, using the green part for garnish, which is why you see scallion greens on the potato skin in the image above.
With a smaller avocado, I’d recommend decreasing the amount of sour cream; similarly, a larger avocado might be able to balance more sour cream. This key ingredient lends tang to the spread, so taste as you go and adjust the amount based on your preferences.