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Broccoli Cheddar Twice Baked Potatoes

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      Title: BROCCOLI CHEDDAR TWICE BAKED POTATOES
 Categories: Main dish, Vegetables
      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.
 
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