Ingredients

4 baking potatoes

1 1/3 cups mixed diced vegetables

--such as: zucchini, yellow squash,

--carrots, red bell pepper,

-- broccoli, corn and peas

1 1/2 tablespoons olive oil

salt, to taste

pepper, to taste

2 teaspoons dried dill weed

1/2 cup plain nonfat yogurt

4 teaspoons minced green onions

Method

1. Bake potatoes following Basic Recipe.

2. Cool potatoes slightly and cut tops off. Remove pulp but leave about 1/4 inch

of potato to line the inside of shells.

3. Preheat oven to 375°F. In medium bowl, combine potato pulp with chopped

vegetables, olive oil and dill. Place mixture in reserved potato shells.

4. Bake again about 5 minutes, or until hot. Garnish with yogurt and chopped green

onion

Cooks Comments and Tips

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