Cheesy Stuffed Potato

Recipe prepared by Jennifer DeHoog with the St. Louis Dairy Council on "The Morning Show." Recipe created by Elizabeth Ward, M.S., R.D., mother of three and author of Healthy Foods, Healthy Kids (Adams Media, 2002) Serves 1 INGREDIENTS 1 large potato, baked 1/2 cup low fat plain yogurt Freshly ground black pepper to taste 1 cup steamed vegetables, such as broccoli and red bell pepper, coarsely chopped 1/4 cup sharp Cheddar cheese, grated DIRECTIONS Preheat oven to 425 degrees F. Slice baked potato lengthwise. Carefully scoop out potato, leaving about 1/4" of pulp inside the shell. Mash the potato in a medium mixing bowl. Mix in the yogurt, black pepper, and cooked vegetables. Place potato shells on baking sheet. Spoon mixture back into potato shells. Top with Cheddar cheese; bake for 10-15 minutes. NUTRITION INFORMATION Calories: 460 Fat: 12g Saturated Fat: 7g Cholesterol: 37mg Sodium: 383mg Calcium: 50% Daily Value Protein: 24g Carbohydrates: 93g For more recipes with dairy, go to www.3aday.org