Preheat the oven to 450 degrees F.

Pierce the potatoes several times with a fork then wrap in paper towels. Microwave on high for 13-15 minutes, until potatoes are cooked through.

Remove from the microwave and cool until potatoes are easy to handle. Slice potatoes in half, lengthwise.

Using a spoon, scoop all but 1/8 inch off the inside of the potato, leaving the skin intact. Reserve the scooped potato flesh for another use.

Brush both the inside and outside of potatoes with oil and sprinkle with a little salt.

Place potatoes, skin-side down, on a baking sheet and bake until the skins are crisp and edges are golden brown, for approx. 20 minutes.

In the meantime, prepare the filling. Steam the broccoli until crispy-tender, for approx. 3 – 4 minutes. Drain and set aside.

Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the turkey bacon and cook until crisp, stirring often, about 3 – 4 minutes. Set aside.

To make the avocado cream, combine scallion whites, avocado, sour cream, lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

Toss the broccoli with cheese and spoon filling evenly among potatoes.

Lower the oven temp. to 400 degrees and return potatoes to oven until cheese is melted, in approx. 5 minutes.

Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.