Light Mexican Stuffed Potatoes

• 4 medium baking potatoes
• 1 (8 oz.) plain low-fat yogurt
• 1/4 c. skim milk
• 1/8 tsp. pepper
• 1 (4 oz.) green chilies, drained and chopped
• 4 large ripe olives, chopped
• 1/2 c. shredded light Cheddar cheese, divided
• 1 (2 oz.) jar pimentos

1. Wash potatoes; prick several times with fork.
2. Bake at 400u0b0 for 1 hour or until done.
3. Let cool.
4. Cut in half; scoop out. Combine pulp, yogurt, milk and pepper.
5. Mash until light and fluffy.
6. Stir chiles, pimentos, olives and half of Cheddar cheese into potato mixture.
7. Stuff shells with potato mixture.
8. Place on ungreased baking sheet.
9. Bake at 375u0b0 for 10 minutes.
10. Sprinkle with cheese and bake 2 more minutes.
11. Contains 113 calories per half and 2.2 grams fat.

baking potatoes, yogurt, milk, pepper, green chilies, ripe olives, cheddar cheese, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180103 (may not work)