4 med. size baking potatoes
1 (8 oz.) carton plain low-fat yogurt
1/4 c. skim milk
1/8 tsp. pepper
1 (4 oz.) can chopped green chiles, drained
1 (2 oz.) jar diced pimento, drained
4 lg., pitted ripe olives, chopped
1/2 c. (2 oz.) shredded 40% less-fat sharp Cheddar cheese, divided

Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done. Let cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Set aside. Combine potato pulp, yogurt, milk and pepper; mash until light and fluffy.

Stir chiles, pimento, olives and half of Cheddar cheese into potato mixture. Stuff shells with potato mixture; place on an ungreased baking sheet. Bake at 375 degrees for 10 minutes. Sprinkle evenly with remaining cheese and bake an additional 2 minutes.

Makes 8 servings.