4 russet potatoes, large
4 tbsp. low fat sour cream
4 tbsp. butter
4 tbsp. non fat yogurt
Salt & pepper
Bacon bits (opt.)
Green chives (opt.)
Grated cheddar cheese (opt.)

Cook potatoes in 350 degree oven until done like a baked potato. cool them. Cut the top off the potatoes while they are lying down in the shape of a canoe. Discard the top. Carve out the potatoes leaving about 1/4" around the sides. In mixing bowl put the potato insides and sour cream, butter, yogurt, salt and pepper to taste. Can add bacon bits or green chives or grated cheddar cheese or all of the above. Mix with hand mixer or electric mixer, until well blended. Fill up potato skins with this mixture. Can top with paprika for decoration.

These freeze well so you can wrap any extras in Saran Wrap and freeze. Take out of freezer and thaw. Then heat in oven or microwave.