Instructions: If you enjoy a baked potato with salad, youll love this recipe. It offers the best of both worlds: A twice-baked potato with a piping-hot creamy filling is topped with crispy vegetables.

1. OVEN: preheat to 425F degrees. For crisp skin, creamy centers, scrub potatoes with a brush. Pat dry. Prick in several places with a fork to help release steam. Wrap the potatoes in foil for a moisture texture. Bake on a baking sheet for 40 to 60 minutes, or until tender. Lower heat to 350F degrees.

2. Meanwhile, combine onion, green onions, carrot, cucumber, radishes, vinegar, and basil. Mix well, set aside.

3. When potatoes are done, cut a 1-inch slice from the top of each potato.

Using a spoon, carefully scoop out the pulp from each potato, leaving a thin shell. With an electric mixer on low speed or a potato masher, beat or mash potato pulp with yogurt, parmesan, milk, margarine, and pepper until smooth.

4. Stuff potato mixture into shells. Place on baking sheet and bake for 25 to 30 minutes. Serve hot, topped with vegetable mixture.

MICROWAVE: On a microwave-safe plate, arrange prepared potatoes in spoke fashion. Cook, uncovered on 100 percent power for 18 to 22 minutes, or until tender, rearranging and turning potatoes over once. Remove potatoes from microwave and wrap in foil. Let stand for 5 to 10 minutes. Continue as directed in the recipe, and bake the stuffed potatoes in conventional oven for best results.

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