Broccoli-Cheddar Twin Stuffed Potatoes

• 1 large baking potato
• 14 cup chopped fresh broccoli
• 14 cup sliced fresh button mushrooms
• 1 tablespoon diced pimento
• 1 teaspoon olive oil
• 14 cup shredded low-fat cheddar cheese, divided
• 14 cup plain fat-free yogurt
• 14 teaspoon salt
• 18 teaspoon garlic powder
• 18 teaspoon paprika
• fresh ground pepper

1. Scrub and pierce potato.
2. Bake at 375 for 1 hour until tender.
3. Saute broccoli, mushrooms, and pimiento in small skillet in olive oil, until veggies are tender.
4. When potato is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a thin shell.
5. Mash pulp in small bowl.
6. Add 2 T. cheese, yogurt, salt, and spices; stir in veggie mixture.
7. Spoon into potato shells and sprinkle with remaining cheese.
8. Place on baking sheet and bake at 375 for 10 more minutes, or until cheese is melted.

baking potato, fresh broccoli, mushrooms, pimento, olive oil, cheddar cheese, yogurt, salt, garlic, paprika, fresh ground pepper

Taken from www.food.com/recipe/broccoli-cheddar-twin-stuffed-potatoes-168344 (may not work)