4 med. baking potatoes
1 c. plain yogurt
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
1 c. shredded cheddar cheese
1 clove garlic, minced (optional)
1 c. chopped broccoli, raw
1 c. sliced mushrooms, raw
1/4 c. chopped canned pimento, drained

Wash potatoes well, dry and pierce several times with fork. Bake at 400 degrees for about 1 hour or until soft. Cut potatoes in half lengthwise. Carefully scoop potato pulp into bowl (Leave 1/2 inch of pulp to keep potato skins intact.) Set aside. Mix with pulp - yogurt, salt, pepper, paprika, and 1/2 cheese. Mix until light and fluffy. Set aside. Coat skillet with oil or Pam. Heat until hot - add garlic, broccoli, mushrooms, and pimento. Cook until tender. Stir vegetables mixture into potato mixture. Stuff 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. Cannot be frozen, or reheated in microwave.

VARIATION: Add 1 cup leftover diced chicken with vegetables.