Twice Baked Potato

• 4 medium potatoes (russets are the easiest for handling, but I prefer the taste of red potatoes or yukon gold. With a l)
• 1 12 tablespoons olive oil
• 14 cup feta cheese, crumbled (reduced fat is fine)
• 14 cup mozzarella cheese, shredded (reduced fat is fine)
• 13 cup plain nonfat yogurt
• 2 tablespoons mayonnaise (I prefer Duke's, and reduced fat is fine)
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 2 tablespoons fresh snipped chives or 2 teaspoons dried chives
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
• 12 tablespoon chopped fresh basil or 12 teaspoon dried basil

1. Wrap potatoes in aluminum foil and bake at 400 for 45 minutes to an hour (until cooked through).
2. Reduce heat to 375.
3. Meanwhile cut potatoes in half lengthwise.
4. Scoop inside of potatoes into a large bowl, making sure to leave about 1/4 an inch of potato on the skins.
5. In bowl combine remaining ingredients and mash potato mixture to desired smoothness (i prefer mine a little lumpy).
6. If mixture is too dry, add more yogurt or a little milk until you achieve desired creaminess.
7. Also, feel free to vary the herbs and spices to your own personal taste.
8. Scoop potato mixture back into skin shells.
9. Place potato halves on baking sheet and bake for 12-15 minutes or until top starts to turn golden.

potatoes, olive oil, feta cheese, mozzarella cheese, nonfat yogurt, mayonnaise, salt, fresh ground pepper, chives, parsley, fresh basil

Taken from www.food.com/recipe/twice-baked-potato-353017 (may not work)