low-fat plain yogurt
steamed vegetables, such as broccoli and red bell pepper, coarsely chopped 1/4 cup sharp cheddar cheese, grated
freshly ground black pepper, to taste
- Preheat oven to 425°F.
- Slice baked potato lengthwise. Carefully scoop out potato, leaving about 1/4" of pulp inside the shell.
- Mash the potato in a medium mixing bowl.
- Mix in the yogurt, black pepper, and cooked vegetables.
- Place potato shells on baking sheet. Spoon mixture back into potato shells.
- Top with cheddar cheese.
- Bake for 10-15 minutes.
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