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Broccoli And Cheddar Potato Skins With Avocado Cream

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Handle the Heat
Related tags
appetizer gluten free low carb nut free easter
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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)

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

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