Broccoli-Stuffed Potatoes

 

2

medium baking potatoes (6 oz each)

2/3

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

2

tablespoons chopped onion

1/4

teaspoon salt

1/8

teaspoon pepper

1

cup Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, cooked, chopped

1

tablespoon chopped pimientos

• 1 Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• 2 When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
• 3 Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• 4 Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.