Categories: Sides

Ingredients

• 6 large red potatoes
• 1/2 cup milk
• 1/2 cup plain yogurt
• 3 tbsp. butter, softened
• 1 1/2 tsp dried parsley
• 1 1/2 tsp garlic-herb seasoning blend
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack

Directions

1. Preheat oven to 350. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.

2. When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-inch thick shells. Mash pulp with all ingredients except cheese. Spoon into potato shells. Top with cheese.

3. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.

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