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Thanks to Love Beets for sponsoring this post. As always, all opinions are 100% my own.
Bite-sized potatoes are stuffed with cheddar cheese and baked till crispy, then topped with a vibrant array of toppings in this healthier spin on a party classic.
I was really excited to get the chance to work with Love Beets, a husband-and-wife-owned company that celebrates all things beet. I've been buying their cooked beets from the wholesale club for quite some time now. I love keeping them on hand to use in salads and side dishes.
But why limit beets to salads? I got to try out a whole slew of beet goodies, and was floored by the depth of flavor that their Smoky-BBQ Shredded Beets packed.
It was like bacon without actually being bacon. And that's coming from someone who really enjoys bacon!
I thought it would be fun to use these bacon-y beets in a healthier spin on a typically heavy appetizer offering.
A few things make these bites lighter than your standard potato skins. First of all, they aren't swimming in grease. I find that so many restaurants make really greasy potato skins, and it really is a shame. I halve the potatoes, toss them with a little oil and roast them cut-side down so they get nice and golden brown before scooping them out and sprinkling them with cheese.
For toppings, I opted for fat free plain Greek yogurt, although sour cream would be great, too. A bit of fresh green onion and cilantro add freshness at the end, along with those incredibly vividly red, smoky beets.
And since this recipe calls for bite-sized potatoes, it's easy to share them with a larger group of people - they're perfect for entertaining.
Although in the interest of full disclosure, my husband and I totally polished off almost this entire tray for lunch this past weekend.
This recipe proves that beets can be used in nontraditional ways - the sky is the limit! And with so many different flavor options, there's enough beet love to go around!
What unusual way would you use these shredded beets? I'd love to hear about it in the comment section below!
Print📖 Recipe
Description
Bite-sized potatoes are stuffed with cheddar cheese and baked till crispy, then topped with a vibrant array of toppings in this healthier spin on a party classic.
Ingredients
- 1 ½ pounds small red potatoes, halved lengthwise
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Toppings:
- ⅓ cup shredded cheddar cheese
- ¼ 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
Instructions
- 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 ¼ 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!
Notes
Don't throw out the bits of potato that you scoop out - pop them in the refrigerator and make a small batch of mashed potatoes tomorrow!
Nutrition
- Serving Size:
- Calories: 240
- Sugar: 4.1 g
- Sodium: 278.3 mg
- Fat: 11 g
- Saturated Fat: 3.2 g
- Carbohydrates: 30 g
- Fiber: 3.6 g
- Protein: 7.2 g
- Cholesterol: 11.4 mg
Allie R Taylor says
Loving these little smoky beets apps!!! Creative and delicious new use for beets...
Cindy says
What a great idea. Can't wait to make for my next party.
Kristen (amindfullmom) says
I am not typically a beet fan, but these have me so intrigued, I want to try 🙂