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Ingredients
- 4 med. baking potatoes
- 1 c. plain yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1 c. light Cheddar cheese, shredded
- 1/8 teaspoon garlic, chopped
- 1 c. broccoli, minced
- 1 c. mushrooms, sliced
- 1/4 c. minced pimientos, well liquid removed
Directions
- Wash potatoes well. Dry and pierce with fork several times. Bake at 400 degrees for about 1 hour or possibly till soft. Cold. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave 1/2 inch of pulp to keep the skins intact). Set potato skins aside. Add in to pulp: Salt, pepper, paprika and 1/2 cheese. Mix till light and fluffy. Set aside. Coat skillet with oil, heat till warm. Add in garlic, broccoli, mushrooms, and pimientos; cook till tender. Stir vegetable mix into potato mix; stuff potato skins with mix. Place on ungreased baking sheet; sprinkle proportionately with remaining 1/2 c. cheese. Bake at 375 degrees for 10 min or possibly till cheese is melted and bubbly. Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1204g | |
| Calories 1439 | |
| Calories from Fat 635 | 44% |
| Total Fat 71.8g | 90% |
| Saturated Fat 45.23g | 181% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 3027mg | 126% |
| Potassium 3704mg | 106% |
| Total Carbs 132.3g | 35% |
| Dietary Fiber 16.5g | 55% |
| Sugars 19.56g | 13% |
| Protein 71.56g | 114% |
