Ingredients:
4 medium baking potatoes
1 cup dannon low-fat plain yogurt or 1 cup nonfat plain yogurt
1/8 teaspoon pepper
3/4 cup shredded low-fat cheddar cheese
1/2 cup chopped green chilies, well drained
1/4 cup chopped pimiento, well drained
1 tablespoon chopped cilantro
1 ripe avocados
1 tablespoon lime juice
Directions:
Wash potatoes well.
Drain and pierce several times with a fork.
Bake at 400F for about 1 hr till soft.
Reduce temperature to 375 F.
Cut potatoes in half lengthwise; carefully scoop out potatoe pulp and place in bowl leaving 1/2″ pulp to keep potato skin intact.
Set potato skins aside.
Add yogurt and pepper to potato pulp; mash till light and fluffy.
Stir in 1/2 cup cheese, chilies, pimiento and cilantro into the potato mixture; stuff potato skins with mixture.
Place stuffed potato skins on ungreased sheet; sprinkle with remaining 1/4 cup cheese.
Bake 375F for 10 minutes till cheese melts and is bubbly.
Peel avocado and remove pit.
Mash in bowl with lime juice till smooth.
Spoon onto hot baked potatoes and serve.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.