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Cheesy Potato Skins with Smoky-BBQ Shredded Beets

  • Yield: 4 Appetizer Servings 1x


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.



  • 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)
  • 34 ounces Smoky-BBQ Shredded Beets
  • 1 green onion, finely chopped
  • 2 tablespoons cilantro, finely chopped


  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Broil the filled potatoes until the cheese melts and turns bubbly and golden, about 3-5 minutes.
  5. 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!


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

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!

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