Yield: 4 servings
| Measure | Ingredient |
|---|---|
| -Janet Newcomer | |
| ¼ cup | Milk; nonfat |
| 1 cup | Yogurt; nonfat |
| 2 tablespoons | Mayonnaise; reduced calorie |
| 4 tablespoons | Cheese; reduced fat, grated |
| 2 teaspoons | Mustard; coarse ground prepared |
| 1 can | Red pepper; 4 0z, dried crushed (optional) |
In a medium bowl, combine all ingredients. Mix with pulp of baked potatoes, and refill shells. Return to oven and heat for 2 to 3 minutes, or till hot.