Broccoli cheddar twice baked potatoes

Yield: 8 Servings

Measure Ingredient
4 mediums Baking potatoes
1 cup Dannon Plain Yogurt
½ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Paprika
1 cup Cheddar cheese, shredded
1 \N Garlic clove; minced
1 cup Broccoli; chopped
1 cup Mushrooms, sliced
¼ cup Pimentoes; chopped, well drained

Wash potatoes well. Dry and pierce several times with fork. Bake at 400~ for about 1 hr. 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 potato skins aside. To pulp, add yogurt, salt, pepper, paprika, and ½ C cheese. Mix until light and fluffy. Set aside. Coat skillet w/oil; heat until hot. Add garlic, broccoli, mushrooms, and pimentoes, cook until tender.

Stir vegetable mixture into potato mixture; stuff potato skins with mixture. Place on ungreased baking sheet; sprinkle evenly w/remaining ½ C cheese. Bake at 375~ for 10 mins. or until cheese is melted and bubbly.

Variation: Add 1 C leftover diced chicken with vegetables.

Source: Dannon yogurt advertisement.

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