Prep Time: 20 Min
Start to Finish: 2 Hr
3 large russet baking potatoes
1 ripe avocado, pitted, peeled
1 container (5.3 oz) Libert Greek plain yogurt
1 clove garlic, finely chopped
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons Montreal steak grill seasoning
1 teaspoon lime juice
8 oz sliced cooked roast beef (from deli)
3 cherry tomatoes, cut into fourths
1. Heat oven to 375 F. Prick potatoes with fork. Bake potatoes 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle, about 30 minutes. Cut potatoes lengthwise into halves; carefully scoop out pulp, leaving 1/4-inch shells. Cut each potato shell into 2 wedges.
2. In small bowl, mash avocado; add yogurt, garlic, cilantro, 1/2 teaspoon of the grill seasoning and the lime juice; mix well.
3. Top each potato wedge with about 1 tablespoon avocado mixture and slice of beef; sprinkle tops with remaining 1 teaspoon grill seasoning. Garnish with tomato wedge and, if desired, cilantro sprig.
Makes: 12 potato skins
Libert is a registered trademark of Liberty Brand Products Inc. used under license.
Bake the potatoes 1 day ahead. Reheat the potato skins at 350 F 3 to 5 minutes or until thoroughly heated. Substitute leftover thinly sliced beef tenderloin for the deli beef.