4 medium potatoes (about 1 1/2 lb.)
2 tbsp. butter
1/2 lb. sliced fresh mushrooms
1/2 c. chopped green onion
1/4 c. plain yogurt (low-fat)
1/2 tsp. salt
1/8 tsp. pepper
1/4 to 1/2 c. skim milk
crumbled bacon (optional)
parsley (optional)
shredded cheese (optional)

Wash potatoes; dry, prick with fork and bake in 425°F oven for 65 minutes or until soft.

In skillet, sauté mushrooms in butter for 2 minutes. Add green onions; sauté 1 minute longer. Set aside. Remove potatoes from oven; leave oven on. Cut potatoes in half. Scoop pulp out without breaking shells.

In large bowl, mash potato pulp. Add yogurt, salt, pepper and enough milk to make mixture creamy. Fold in sautéed vegetables. Spoon mixture into reserved shells. Top with bacon, cheese and parsley, if desired.

Bake 15 to 20 minutes until heated through.

Serves 4 to 8. Has approximately 221 calories per potato.