4 med. baking potatoes
1 c. Dannon plain yogurt
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
1 c. shredded light Cheddar cheese
1 c. garlic, minced
1 c. chopped broccoli
1 c. sliced mushrooms
1/4 c. chopped pimentos, well drained

Wash potatoes well. Drain and pierce several times with fork. Bake at 400 degrees for 1 hour or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl. (Leave 1/2 inch pulp to keep skins in tact.) Set potato skins aside.

To pulp, add yogurt, salt, pepper, paprika and 1/2 cup cheese. Mix until light and fluffy. Set aside. Coat skillet with oil, heat until hot. Add garlic, broccoli, mushrooms and pimentos, cook until tender. Stir vegetable mixture into potato mixture and stuff skins and place on ungreased baking sheet; sprinkle with remaining cheese and bake at 375 degrees for 10 minutes or until cheese is melted and bubbly.