Beef Canapé Potato Skins with Yogurt Avocado Aioli

Beef Canapé Potato Skins with Yogurt Avocado Aioli

You'll want to try this new twist on a topped potato skin!

Prep Time

20

Minutes

Total Time

2:00

Hrs:Mins

Makes

12

potato

3
large russet baking potatoes
1
ripe avocado, pitted, peeled
1
container (5.3 oz) Liberté® Greek plain yogurt
1
clove garlic, finely chopped
2
tablespoons chopped fresh cilantro
1 1/2
teaspoons Montreal steak grill seasoning
1
teaspoon lime juice
8
oz sliced cooked roast beef (from deli)
3
cherry tomatoes, cut into fourths
  1. 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.
  2. In small bowl, mash avocado; add yogurt, garlic, cilantro, 1/2 teaspoon of the grill seasoning and the lime juice; mix well.
  3. 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.
Makes 12 potato skins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Potato Skin)
  • Calories 90
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 300mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 6g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.