If you’re looking for a crowd-pleasing appetizer or a fun weeknight side dish, these Broccoli Cheddar and Bacon Potato Skins are the perfect choice. Crispy on the outside, loaded with a cheesy broccoli-bacon filling, and topped with a refreshing avocado crema, they strike the right balance of indulgent and wholesome. Best of all, they’re easy to make and come together in under an hour!
Why You’ll Love These Potato Skins
- Quick cooking method – Microwaving the potatoes first saves you a ton of time.
- Balanced flavors – The salty bacon, cheesy broccoli, and creamy avocado topping are a match made in heaven.
- Crowd-friendly – Perfect for game days, parties, or even as a hearty side dish for dinner.
Ingredients
For the Potato Skins
- 6 Idaho potatoes
- 1 cup reduced-fat cheddar cheese, shredded
- 8 slices center-cut bacon, cooked and chopped
- 3 cups cooked broccoli, finely chopped (steamed or boiled)
- Salt & pepper, to taste
For the Avocado Crema
- 1 ripe avocado
- Juice of 1 large lime
- ¼ cup fresh cilantro
- 1 clove garlic
- 2 tbsp non-fat Greek yogurt
- Salt & black pepper, to taste
Step-by-Step Instructions
Step 1: Cook the Potatoes
- Wash and dry the potatoes.
- Wrap each potato in a paper towel and microwave for 13 minutes total, turning every 3–4 minutes to ensure even cooking and prevent burning.
- Let potatoes cool slightly before handling.
Step 2: Prepare the Filling
- While the potatoes cook, steam or boil the broccoli until tender.
- Cook bacon until crispy, then chop roughly.
- Slice the microwaved potatoes in half lengthwise and scoop out the insides with a spoon, leaving a thin layer for structure. Reserve 1 cup of potato filling for the mixture.
Step 3: Mix and Stuff
- In a large bowl, combine the reserved potato filling, shredded cheddar, chopped bacon, and finely chopped broccoli. Mix well.
- Season with a little salt and pepper.
- Spoon the mixture back into the potato skins, evenly filling each one.
Step 4: Bake
- Place the filled potato skins on a baking sheet.
- Bake at 450°F for 5 minutes, just long enough to melt the cheese and crisp the edges.
Step 5: Make the Avocado Crema
- In a blender or food processor, combine the avocado, lime juice, cilantro, garlic, Greek yogurt, salt, and pepper.
- Blend until smooth and creamy.
Step 6: Serve
- Remove potato skins from the oven and drizzle or dollop the avocado crema over the top.
- Garnish with extra cilantro or a sprinkle of cheese if desired.
- Serve warm and enjoy!
Tips & Variations
- Make it vegetarian: Skip the bacon and add black beans or extra veggies.
- Add spice: Toss a little cayenne or smoked paprika into the filling.
- Meal prep: You can prepare the potato skins ahead of time, refrigerate them, and just reheat and top with crema before serving.
Final Thoughts
These Broccoli Cheddar and Bacon Potato Skins with Avocado Crema are everything you want in a comfort food bite—crispy, cheesy, smoky, and fresh. They make the perfect appetizer for entertaining or a fun family-friendly dinner idea.
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