Healthified Twice Baked-Potatoes (Loaded my way!)

Mmmmm! Time to dig in!!!

Baking at 400 degrees for 30 minutes

A healthier variation of an old favorite! I hadn't made Twice-Baked Potatoes since High School Home Ec. class.

Serving size: 1 potato
Calories: Varies. approximately 250-300 based on the way I made them.

Ingredients:

• 3-5 lbs Organic russet potatoes, washed
• 8 Tbsp (1 stick) Organic Butter, sliced 
• 1/4 cup Plain organic greek yogurt
• 1/2 cup organic milk (Add more if needed to get the desired consistency. Should be similar to mashed potatoes.)
• Sea salt to taste.
• Ground black pepper to taste.
• 8 oz. Cheddar cheese, shredded
• 1 package California medley vegetables, frozen (Broccoli, carrots, cauliflower), cooked. 

Directions:

1. Preheat oven to 400 degrees. 
2. Wash potatoes.
3. Pierce each potato a few times on each side with a fork. 
4. Place potatoes directly on oven rack and bake for 30 minutes.
5. Remove potatoes carefully with oven mitt.
6. Reduce oven temperature to 350 degrees. 
7. Let cool for a few minutes while you cook the frozen vegetables.
8. Carefully, slice a thin layer off of the top of the potato lengthwise. Discard.
9. Carefully, Scoop the flesh from the potato and place into a bowl. Try not to tear the skin. It is ok to leave a small layer of flesh on the skin to reinforce it. This is the trickiest step!
10. Once all of the potatoes have been scooped of the flesh, place the skin shells on a baking sheet and set aside. 
11. Mash all of the potato flesh and add butter, yogurt, milk, sea salt, and pepper. I like to use my food processor for this instead.
12. Spoon potato filling into potato skin shells until full. 
13. Top with a spoonful of vegetables.
14. Sprinkle with Cheddar cheese.
15. Place in oven at 350 degrees for 20 minutes until heated through. 
16. Salt and pepper to taste.