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Broccoli Cheddar Twice Baked Potatoes


4 medium baking potatoes
1 cup plain yogurt
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 cup Cheddar cheese, shredded
1 clove garlic, minced
1 cup broccoli, chopped
1 cup fresh mushrooms, sliced
1/4 cup pimentos, well drained and finely chopped

Wash potatoes well. Dry and pierce several times with fork. Bake at 400 degrees F for about 1 hour or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave 1/2-inch of pulp to keep the potato skins intact). Set potato skins aside. To pulp, add yogurt, salt, pepper, paprika, and 1/2 cup cheese. Mix well. Set aside.

Coat skillet with oil; heat until hot. Add garlic, broccoli, mushrooms, and pimentos, cook until tender.

Stir vegetable mixture into potato mixture; stuff potato skins with mixture. Place on an ungreased baking sheet; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375 degrees F for 10 minutes or until cheese is melted and bubbly.

VARIATION:
Add 1 cup leftover diced chicken with vegetables.




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