- 1 large potato, baked
- 1/2 cup low-fat plain yogurt
- Freshly ground black pepper to taste
- 1 cup steamed vegetables, such as broccoli or red bell pepper, coarsely chopped
- 1/4 cup sharp Cheddar cheese, shredded
Preheat oven to 425˚.
Cut a lengthwise slit in top of potato. Carefully scoop out potato, leaving about 1/4 inch of pulp inside the shell. Mash removed potato in a medium bowl.
Add yogurt and black pepper to mashed potato. Place potato shells on baking sheet. Spoon mashed potato mixture back into potato shells.
Top with steamed vegetabls and cheese. Bake 10 to 15 minutes or until thoroughly heated.