Broccoli Cheddar Twice Baked Potatoes

By KeyIngredient

Ingredients

• 4 medium baking potatoes
• 1 cup plain yogurt
• ½ tsp salt
• ¼ tsp pepper
• 1/8 tsp paprika
• 1 cup shredded light cheddar cheese
• 1 clove garlic, minced
• 1 cup chopped broccoli
• 1 cup sliced mushrooms
• ¼ cup chopped pimentos, well drained

Details

Servings 8

Preparation

Step 1

Wash potatoes well. Dry and pierce several times with fork. Bake at 400 for about 1 hour or until soft. Cool

Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave ½” of pulp to keep the potato skins intact). Set aside

To pulp, add yogurt, salt, pepper, paprika, and ½ 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 in vegetable mixture into potato mixture; stuff potato skins with mixture.

Place on an ungreased baking sheet; sprinkle evenly with remaining ½ cup cheese.

Bake a 375 for 10 minutes or until cheese is melted and bubbly

Add 1 cup of leftover diced chicken with vegetables. Makes a great lunch or light supper with salad or soup