2 lg. baking potatoes (9 to 10 oz. each) baked and cooled
2/3 c. sour cream
2/3 c. mayonnaise
1/2 c. Parmesan cheese
1 sm. onion, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground black pepper
2 c. cubed cooked turkey
2 tbsp. seasoned bread crumbs

Halve each potato lengthwise; scoop out some potato, leaving a 1/2 inch thick layer in potato shell; set aside.

Mash potatoes in a 1 1/2 quart casserole; set aside.

In a medium bowl, mix together sour cream or yogurt, mayonnaise, cheese, onion, oregano, salt and pepper. Remove 1/2 cup mixture; set aside.

Stir turkey into sour cream mixture. Place potato shells in a shallow casserole or baking dish; fill with turkey mixture. Sprinkle evenly with bread crumbs and paprika.

Heat oven to 350 degrees.

Beat reserved sour cream mixture with mashed potatoes until well mixed. Cover, refrigerate and save for another meal; or bake with stuffed potato shells.

Bake potatoes at 350 degrees 30 minutes or until hot. Makes 4 servings.