Irish nachos: potato skins with avocado, salsa, and Greek yogurt

While I love traditional potato skins with bacon and cheddar, today I wanted something a little different and a little fresher (most likely because the weather has been really warm and lovely here). These potato skins, the final recipe in this week's series of party recipes, feature avocado, salsa, and Greek yogurt, which takes the place of sour cream.  Greek yogurt tastes similar to sour cream, but the former is full of protein, which makes these potato skins almost healthy. Click below for the recipe.

Here's what you will need:

Edible components
1 six ounce container of nonfat Greek yogurt
1 avocado
1 lime
3/4 cup of salsa
6 medium russet potatoes
Olive oil (not pictured)
Salt (not pictured)

Non-edible components
Baking sheet
3 bowls or large ramekins for the avocado, yogurt, and salsa
Cutting board

Here's how you make them:

1. Preheat the oven to 350F, and arrange the potatoes on the baking sheet. Bake the potatoes for 1 hour.
2. Remove the potatoes from the oven, and let them cool for 15 minutes.  Turn the oven up to 450F.
3. Cut the potatoes in half lengthwise, and scoop out the insides so that the potato skins are about one-quarter inch thick.
4. Place the potato halves skin up on the baking sheet. Drizzle with the olive oil, and sprinkle with the salt. Roast the potato skins for an additional 15 minutes so that they are a little crispy around the edges.
5. While the potatoes are roasting, cut the lime into wedges. Cut the avocado in half, remove the pit, and squeeze the filling into a bowl. Squeeze the lime juice into the avocado, and mix with the spoon.
6. When the potato skins are done roasting, let them cool until you feel comfortable handling them (a few minutes). Then, top with the salsa, avocado, and Greek yogurt. Enjoy!