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Ingredients
- 4 med. baking potatoes
- 1 c. Dannon plain yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1 c. shredded light Cheddar cheese
- 1 c. garlic, chopped
- 1 c. minced broccoli
- 1 c. sliced mushrooms
- 1/4 c. minced pimentos, well liquid removed
Directions
- Wash potatoes well. Drain and pierce several times with fork. Bake at 400 degrees for 1 hour or possibly till soft. Cold. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl. (Leave 1/2 inch pulp to keep skins in tact.) Set potato skins aside.
- To pulp, add in yogurt, salt, pepper, paprika and 1/2 c. cheese. Mix till light and fluffy. Set aside. Coat skillet with oil, heat till warm. Add in garlic, broccoli, mushrooms and pimentos, cook till tender. Stir vegetable mix into potato mix and stuff skins and place on ungreased baking sheet; sprinkle with remaining cheese and bake at 375 degrees for 10 min or possibly till cheese is melted and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 86 | 29% |
| Total Fat 9.81g | 12% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 488mg | 20% |
| Potassium 939mg | 27% |
| Total Carbs 40.26g | 11% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.54g | 2% |
| Protein 13.21g | 21% |
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