Beef Canapé Potato Skins with Yogurt Avocado Aioli

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

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

ffd5e5f4-82af-4889-8122-8fa54a8cee72

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

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.