2 med. baking potatoes (1 lb.), pricked
3 sm. yellow squash (1 1/4 lb.), coarsely chopped
1/4 lb. sm. mushrooms, sliced
1 med. onion, chopped
1 tbsp. corn oil butter
1/4 c. skim milk
1/2 c. shredded Mozzarella cheese
2 tbsp. chopped parsley

Bake potatoes in preheated hot 425 degree oven for 50 minutes or until fork-tender, or in microwave for 13 minutes at full power.

Meanwhile, saute squash, mushrooms and onion in butter in saucepan, 5 minutes or until fork-tender. Scoop out insides of potatoes. Whip with skim milk in bowl. Stir in cheese. Refill shells; place on serving plates. Mound vegetables over potatoes. Garnish with chopped parsley.