6 lg. potatoes
1 (6 oz.) container 100% plain natural yogurt or 1/2 c. dairy sour cream
1/4 c. milk
1/4 c. chopped green onions (with tops)
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. dried dill weed
1/8 tsp. pepper

Heat oven to 350 degrees. Prick potatoes with fork. Bake until tender, 1 to 1 1/4 hours. Cut thin lengthwise slice from each potato. Scoop out inside, leaving thin shell. Mash potatoes until no lumps remain. Beat in remaining ingredients until light and fluffy. Fill shells with potato mixture; sprinkle with dill weed, if desired. Place on ungreased cookie sheet. Bake, uncovered, in 450 degree oven until hot, about 10 minutes. 6 potatoes.

Microwave Directions: Prick potatoes with fork. Arrange in circle in microwave. Microwave, uncovered, on high (100%) until tender, 15 to 18 minutes. Let stand 5 minutes. Continue as directed. Arrange filled potatoes in circle on 12 inch microwaveable plate. Cover with waxed paper and microwave until hot, 3 to 5 minutes.