Title: Swiss Double Bake
Categories: Vegetable Cheese
Yield: 4 Servings
| 2 | | Large baking potatoes |
| 1 | tb | Butter |
| 1/2 | c | Shredded Swiss cheese |
| 1/3 | c | Plain nonfat yogurt |
| 1/2 | ts | Salt |
| 1 | | Dask of pepper |
| 1 | tb | Chopped pimento |
Bake potatoes until tender. Cut potato in half, scoop out the potato, and
save the shells. Whip potato, butter, yogurt, salt and pepper together.
Fold in cheese and pimento. Spoon into potato shells, Bake at 375F. for 15
minutes or until lightly browned. Submitted by John Hartman Indianapolis,
IN 1996