Ingredients
2
medium baking potatoes (6 oz each)
2/3
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
2
tablespoons chopped onion
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup frozen broccoli cuts, cooked, chopped
1
tablespoon chopped pimientos
Preparation
Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.
