Beef Canapé Potato Skins with Yogurt Avocado Aioli

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

  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 12

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Potato Skin
Calories
90
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
300mg
300%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
2%;
Iron
6%;
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.