4 sm. baking potatoes
1/2 c. skim milk
1/2 c. plain, unsweetened low-fat yogurt
1/4 c. (1 oz.) shredded low-fat process American cheese
1/2 tsp. paprika

Wash potatoes; pat dry, prick with fork several times. Arrange potatoes end to end and 1-inch apart in a circle on paper towels in the microwave oven. Microwave on HIGH for 12-14 minutes, turning and rearranging after 6 minutes. Let potatoes stand for 5 minutes.

Cut them in half lengthwise. Scoop out pulp, leaving shells in tact. Set shells aside. Mash pulp in large bowl, using a fork or potato masher. Add milk and yogurt; beat at low speed of electric mixer until smooth and well blended.

Stuff potato mixture into shells and place on microwave safe serving platter. Top each stuffed shell with cheese and sprinkle with paprika. Microwave at HIGH for 30 seconds or until cheese melts. Serve immediately. Yield 8 servings.