BROCCOLI CHEDDAR TWICE BAKED POTATOES

By akselden

Ingredients

• 4 medium baking potatoes
• 1 cup DANNON® Plain Yogurt
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp paprika
• 1 cup shredded light Cheddar cheese
• 1 clove garlic, minced
• 1 cup chopped broccoli
• 1 cup sliced mushrooms
• 1/4 cup chopped pimentos, well drained

Preparation

Step 1

Wash potatoes well. Dry and pierce several times with fork. Bake at 4000 for about 1 hour or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave 1/2 of pulp to keep the potato skins intact). Set potato skins aside. To pulp, add yogurt, salt, pepper, paprika and 1/2 cup cheese. Mix until light and fluffy. Set aside. Coat skillet with oil; heat until hot. Add garlic, broccoli, mushrooms and
pimentos; cook until tender. Stir vegetable mixture into potato mixture; stuff potato skins with mixture. Place on an ungreased baking sheet; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° F for 10 minutes or until cheese is melted and bubbly. 8 servings.
Alternate: Add 1 cup leftover diced chicken with vegetables. Makes a great lunch or light supper with salad or soup.