Ingredients
1 large baking potato1/4 cup chopped fresh broccoli1/4 cup sliced fresh mushrooms1 tablespoon diced pimientos1 teaspoon canola oil1/4 cup shredded reduced-fat cheddar cheese, divided1/4 cup fat-free plain yogurt1/4 teaspoon salt1/8 teaspoon garlic powder1/8 teaspoon paprikaPepper to taste
Preparation
Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside.
When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell.
In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet.
Bake at 375° for 10 minutes or until cheese is melted.
