Taco Baked Potatoes

• 4 medium baking potatoes
• 1 c. plain yogurt
• 1/8 tsp. pepper
• 3/4 c. shredded Cheddar
• 1/2 c. chopped, well drained green chilies
• 1/4 c. chopped pimentos, well drained
• 1 Tbsp. chopped cilantro
• 1 Tbsp. lime juice
• 1 ripe avocado

1. Wash potatoes well.
2. Bake potatoes at 400u0b0 for 1 hour or until soft.
3. Cut potatoes in half lengthwise, carefully scoop out potato pulp into bowl (leave 1/2-inch pulp to keep potato skin intact). Set skins aside.
4. Add yogurt and pepper to pulp; mash until fluffy. Stir in 1/2 cup cheese, chilies, pimento and cilantro into mixture. Stuff skins with mixture.
5. Place stuffed potatoes on ungreased baking sheet, sprinkle with remaining 1/4 cup cheese.
6. Bake at 375u0b0 for 10 minutes or until cheese is melted and bubbly.
7. Peel avocado and remove pit.
8. Mash with lime juice until smooth.
9. Spoon on hot potatoes.

baking potatoes, plain yogurt, pepper, cheddar, green chilies, pimentos, cilantro, lime juice, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410425 (may not work)