Combine spring onion whites, avocado, sour cream, lime juice, coriander, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. Transfer to a bowl, cover and refrigerate whilst preparing the potatoes.
Prepare the Aviko Baked Potato Skins following the on pack instructions.
Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside to cool. Toss the broccoli with cheese evenly among potato skins. Return potato skins to oven until cheese is melted, about 5 minutes. Spoon 1 tbsp of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens.