Twice-Baked Red Potatoes

By 1For_Him

Ingredients

• 6 large red potatoes (about 10 ounces each)
• 1/2 cup 1% milk
• 1/2 cup fat-free plain yogurt
• 3 tablespoons butter, softened
• 1-1/2 teaspoons dried parsley flakes
• 1-1/2 teaspoons garlic-herb seasoning blend
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 cup (4 ounces) shredded Monterey Jack cheese

Preparation

Step 1

Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.

When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese.
Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.

Yield: 1 dozen.

Originally published as Twice-Baked Red Potatoes in Taste of Home November 2016, p34