Ingredients
8 small Idaho potatoes, scrubbed and dried4 t canola oil
¼ salt
8 ounces broccoli florets, coarsely chopped (about 4 cups)
3 slices Canadian bacon, finely chopped (about 3 ounces)
¾ C sharp Cheddar cheese
Avocado Cream:
2 scallions, thinly slices, greens reserved
1 medium avocado
2 T reduced-fat sour cream
2 T lime juice
¼ C cilantro leaves
1 clove garlic
¼ t salt
Description
Petit Chef
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