4 med. sized baking potatoes
2 tbsp. butter
1/2 lb. fresh mushrooms
1/2 c. chopped scallions
1/4 c. plain yogurt
1/2 tsp. salt
1/8 tsp. pepper
1/4 to 1/2 c. skim milk

Scrub potatoes. Bake in preheated oven (425 degrees) for 45 to 65 minutes until soft. Meanwhile, in large skillet, melt butter over medium heat; saute mushrooms 2 minutes then add scallions and saute 1 minute longer. Set aside. Remove potatoes from oven; leave oven on. Cut a slice from each potato. Scoop out pulp. Add yogurt, salt, pepper, and enough milk to make potatoes creamy. Gently fold in sauteed mixture. Spoon potato mixture into reserved shells and return to oven. Bake 15 minutes or until heated through.