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Prep 10min
Total1hr35min
Servings4
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Ingredients
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 frozen broccoli cuts, cooked, chopped
1
tablespoon chopped pimientos
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Steps
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.
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To microwave potatoes, pierce potatoes with fork; microwave uncovered on High 7 to 9 minutes, turning potatoes over after 4 minutes, until tender. Let stand 5 minutes. Mash potatoes and fill shells as directed. Arrange stuffed potatoes in circle on 10-inch microwavable plate. Cover with microwavable waxed paper; microwave on High 2 to 3 minutes or until hot.
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