You'll want to try this new twist on a topped potato skin!
large russet baking potatoes
ripe avocado, pitted, peeled
Scant 3/4 cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
clove garlic, finely chopped
tablespoons chopped fresh cilantro
teaspoons Montreal steak grill seasoning
teaspoon lime juice
oz sliced cooked roast beef (from deli)
cherry tomatoes, cut into fourths
Heat oven to 375°F. Prick potatoes with fork. Bake potatoes 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle, about 30 minutes. Cut potatoes lengthwise into halves; carefully scoop out pulp, leaving 1/4-inch shells. Cut each potato shell into 2 wedges.
In small bowl, mash avocado; add yogurt, garlic, cilantro, 1/2 teaspoon of the grill seasoning and the lime juice; mix well.
Top each potato wedge with about 1 tablespoon avocado mixture and slice of beef; sprinkle tops with remaining 1 teaspoon grill seasoning. Garnish with tomato wedge and, if desired, cilantro sprig.
Bake the potatoes 1 day ahead. Reheat the potato skins at 350°F 3 to 5 minutes or until thoroughly heated.
Substitute leftover thinly sliced beef tenderloin for the deli beef.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Potato Skin
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.