Beef Canapé Potato Skins with Yogurt Avocado Aioli

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

Ingredients

3
large russet baking potatoes
1
ripe avocado, pitted, peeled
Scant 3/4 cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Potato Skin
Calories
90
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
300mg
12%
Potassium
340mg
10%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
7%
Sugars
1g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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