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

Wash potatoes well. Dry and pierce several times with fork. Bake at 400 degrees for about 1 hour until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into a bowl (leave 1/2 inch of pulp to keep potato skins intact). 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; stiff potato skins with mixture. Place on an ungreased baking sheet; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375 degrees for 10 minutes or until cheese is melted and bubbly. 8 servings.