4 potatoes, scrubbed & baked
1/2 c. plain low-fat yogurt (or sour cream)
4 tsp. butter, melted
2 tsp. chopped chives
Dash of salt
Dash of white pepper

Preheat oven to 350 degrees. Cut each baked potato in half lengthwise. Scoop pulp from halves into bowl, leaving firm shells. Reserve 4 shells. Mash pulp until smooth. Add remaining ingredients and stir to combine. Spoon potato mixture into reserved shells. Transfer to baking sheet and bake until thoroughly heated, about 20 minutes. Option: Stir 1/2 cup grated Cheddar cheese into potato mixture.