4 Idaho potatoes, baked

TOPPING:

1/4 c. low fat plain yogurt
1/2 c. low fat cottage cheese
1 1/2 tsp. chopped parsley
1 1/2 tsp. chopped chives
1/4 tsp. salt
1/8 tsp. pepper

Place all ingredients in blender. Cover and process until smooth. Spoon 2 tablespoons topping over each potato. Yield 4 servings. Less than 35 calories for topping.