Beef Canapé Potato Skins with Yogurt Avocado Aioli

Heat oven to 375F. 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.

In small bowl, mash avocado; add yogurt, garlic, cilantro, 1/2 teaspoon of the grill seasoning and the lime juice; mix well.

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.