Potato Skins--Waistline Conscience

By Brie

Having a party for the big game? Serve Daphne's potato skins!

Ingredients

• 6 Idaho Potatoes
• 1 cup Mexican Blend Shredded Cheese
• 1 cup Avocado (cubed and tossed in lime juice)
• 1 cup Pico de Gallo
• 1 cup Greek Yogurt
• 3 tablespoon Olive Oil
• Sea Salt
• Freshly Ground Pepper
• 1 jalapeno (sliced)

Preparation

Step 1

Roast potatoes for 1 hour and let cool to touch. Half and scoop out 3/4 of the centers.

Preheat broiler.

Drizzle the halves with olive oil. Top with cheese and put under the broiler for an additional 2-3 minutes to melt cheese and crisp skins.

Garnish with pico de gallo, avocado, jalapenos and greek yogurt, and season with salt and pepper to taste.