4 med. baking potatoes
1 c. plain yogurt
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
1 c. light Cheddar cheese, shredded
1/8 tsp. garlic, minced
1 c. broccoli, chopped
1 c. mushrooms, sliced
1/4 c. chopped pimientos, well drained

Wash potatoes well. Dry and pierce with fork several times. Bake at 400 degrees for about 1 hour or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave 1/2 inch of pulp to keep the skins intact). Set potato skins aside. Add to pulp: Salt, pepper, paprika and 1/2 cheese. Mix until light and fluffy. Set aside. Coat skillet with oil, heat until hot. Add garlic, broccoli, mushrooms, and pimientos; cook until tender. Stir vegetable mixture into potato mixture; stuff potato skins with mixture. Place on ungreased baking sheet; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375 degrees for 10 minutes or until cheese is melted and bubbly. Makes 8 servings.