Our twice-baked potatoes are stuffed with smoked salmon and chives, then moistened with olive oil and yogurt. This dish makes a perfect winter lunch or brunch great when served with a green salad and fruit for dessert.

2 russet potatoes, 8 oz. each
2 thin slices (2 oz.) smoked salmon or sturgeon
1/2 c. nonfat plain yogurt
2 tbsp. extra-virgin olive oil
2 tbsp. snipped fresh chives
Freshly ground black pepper, to taste
1/2 ripe plum tomato, seeded and cut into 1/8 inch dice, for garnish
4 whole chives, for garnish

1. Preheat oven to 375 degrees. Wash potatoes and prick with tines of a fork. Place on center rack of oven; bake for 1 1/4 hours.

2. Shred salmon in small pieces; set aside.

3. In a small bowl, mix yogurt, olive oil and chives together.

4. When potatoes are done, remove from oven (leaving oven turned on) and cool. Cut potatoes in half lengthwise and remove the insides to a bowl. Reserve skins.

5. Mash potatoes with a fork. Add yogurt mixture and combine well. Fold in salmon and season with pepper. Fill potato skins with mixture, mounding slightly, then place on a baking sheet and return to oven for 15 minutes.

6. Remove potatoes from oven, sprinkle tops evenly with tomatoes and drape a chive across each. Place on pretty little dishes and serve immediately. Serves 4. Per serving: 177 calories, 8g fat, 4mg cholesterol.