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Title: Broccoli Cheddar Twice Baked Potatoes
Categories: Entree Vegetable Mushroom
Yield: 8 Servings
| 4 | md | Baking potatoes |
| 1 | c | Dannon Plain Yogurt |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | ts | Paprika |
| 1 | c | Cheddar cheese, shredded |
| 1 | Garlic clove; minced | |
| 1 | c | Broccoli; chopped |
| 1 | c | Mushrooms, sliced |
| 1/4 | c | Pimentoes; chopped, well -drained |
Wash potatoes well. Dry and pierce several times with fork. Bake at 400~ for about 1 hr. or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave 1/2" of pulp to keep the potato skins intact). Set potato skins aside. To pulp, add yogurt, salt, pepper, paprika, and 1/2 C cheese. Mix until light and fluffy. Set aside. Coat skillet w/oil; heat until hot. Add garlic, broccoli, mushrooms, and pimentoes, cook until tender.
Stir vegetable mixture into potato mixture; stuff potato skins with mixture. Place on ungreased baking sheet; sprinkle evenly w/remaining 1/2 C cheese. Bake at 375~ for 10 mins. or until cheese is melted and bubbly.
Variation: Add 1 C leftover diced chicken with vegetables.
Source: Dannon yogurt advertisement. From: Tonya Date: 19 Dec 96 Meal-Master Format Recipes (Mailing List) Ä
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