Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds small red potatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup fat free plain Greek yogurt (or sour cream)
  • 3-4 ounces Smoky-BBQ Shredded Beets
  • 1 green onion, finely chopped
  • 2 tablespoons cilantro, finely chopped

Instruction

  • Preheat oven to 425°F.
  • In a large bowl, toss together halved potatoes, oil, salt and pepper. Transfer potatoes to a large, rimmed baking sheet, cut-side down. Place in preheated oven and let roast for 20 minutes, or until the potatoes are tender when pierced with a knife and the cut sides have browned. Remove from oven and let cool slightly.
  • Using a small spoon (or grapefruit spoon if you have one), gently hollow out the cut side of each potato half, making sure to leave about 1/4 inch perimeter around the skin edges and bottoms. Place potatoes back on the baking sheet, skin side down. Sprinkle shredded cheese inside each hollowed out potato.
  • Broil the filled potatoes until the cheese melts and turns bubbly and golden, about 3-5 minutes.
  • Place potato skins on a serving platter. Garnish each potato skin with a dollop of yogurt, some shredded beets, chopped green onion and cilantro. Enjoy!