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 information
Nutrition Facts
Cheesy Potato Skins with Smoky-BBQ Shredded Beets
Amount per Serving
Calories
247
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
10
mg
3
%
Sodium
409
mg
18
%
Potassium
786
mg
22
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
155
IU
3
%
Vitamin C
35
mg
42
%
Calcium
108
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
