- 1 large potato, baked
- 1/2 cup low fat plain yogurt
- Freshly ground black pepper to taste
- 1 cup steamed vegetables, such as broccoli and red bell pepper, coarsely
- chopped 1/4 cup sharp Cheddar cheese, grated
Preheat oven to 425 degrees 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.
Created by Elizabeth Ward, M.S., R.D., mother of three and author of Healthy Foods, Healthy Kids (Adams Media, 2002)