Chicken and corn potatoes

• 4 large potatoes
• 2 teaspoons chopped chives
• 2 tablespoons nonfat yogurt
• 12 cup drained corn kernel
• 12 cup cubed, cooked chicken

1. Bake potatoes at 180 deg C for an hour-and-a-half.
2. When soft, remove and allow to cool.
3. Cut a lid from each potato,carefully scoopout the contents and set the shells aside Mash the potato flesh with the chives and yoghurt.
4. Add corn and chicken.
5. Mix well.
6. Spoon the filling back into the potato shells.
7. Replace lids and bake for a further 10-15 minutes until hot.
8. Serve.

potatoes, chives, nonfat yogurt, corn kernel, chicken

Taken from www.food.com/recipe/chicken-and-corn-potatoes-15130 (may not work)