Potato Skins Stuffed with Green Chiles, Cheddar, and Smashed Avocado

Preparation

1. Step 1

   Preheat the oven to 375°F.

   Step 2

   Wash the potatoes and poke each one several times with a fork. Bake for 45 minutes, or until fairly soft when squeezed. Remove the potatoes from the oven and let them cool slightly. Adjust the oven to the broiler setting and place an oven rack 4 to 5 inches away from the broiler.

   Step 3

   Meanwhile, trim the green onion, discarding the ends, and cut the white and about 1 inch of the green part into thin slices. Peel and finely chop the garlic, or pass it through a garlic press. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Smash the avocado with a fork, add the green onion, garlic, sour cream, lime juice, and cilantro, and stir well. Cover with plastic wrap and refrigerate until ready to serve.

   Step 4

   Cut each potato in half lengthwise and scoop out most of the flesh with a large spoon. (Store it in the refrigerator and use it for something else, like mashed or fried potatoes.) Brush the potato skins inside and out with the oil and place skin side up on a baking sheet. Broil for 5 minutes, then turn the potato skins over and broil for 5 to 6 minutes more, or until the potato skins are crispy.

   Step 5

   Remove the pan from the oven and spoon some of the green chiles into each potato skin. Top with some of the cheese and return to the broiler for 2 minutes, or until the cheese is melted.

   Step 6

   Serve the potato skins on a plate with the smashed avocado on the side.

2. food for thought

   Step 7

   No way could this be construed as a low-cal recipe, but even small changes can help. If you spray the potato skins with cooking spray instead of using canola oil, you’ll save 20 calories per potato skin. Although it may not seem like much, it has no effect on the flavor and it’s easier, so why not?