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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. shredded cheddar cheese
- 1 clove garlic, chopped (optional)
- 1 c. minced broccoli, raw
- 1 c. sliced mushrooms, raw
- 1/4 c. minced canned pimento, liquid removed
Directions
- Wash potatoes well, dry and pierce several times with fork. Bake at 400 degrees for about 1 hour or possibly till soft. Cut potatoes in half lengthwise. Carefully scoop potato pulp into bowl (Leave 1/2 inch of pulp to keep potato skins intact.) Set aside. Mix with pulp - yogurt, salt, pepper, paprika, and 1/2 cheese. Mix till light and fluffy. Set aside. Coat skillet with oil or possibly Pam. Heat till warm - add in garlic, broccoli, mushrooms, and pimento. Cook till tender. Stir vegetables mix into potato mix. Stuff potato skins with mix. Place on an 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. 8 servings. Can't be frzn, or possibly reheated in microwave.
- VARIATION: Add in 1 c. leftover diced chicken with vegetables.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1174g | |
| Calories 1148 | |
| Calories from Fat 409 | 36% |
| Total Fat 46.63g | 58% |
| Saturated Fat 29.26g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 2045mg | 85% |
| Potassium 3671mg | 105% |
| Total Carbs 134.21g | 36% |
| Dietary Fiber 17.4g | 58% |
| Sugars 20.41g | 14% |
| Protein 54.0g | 86% |
