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!