Instructions: Seafood Alternatives: crabmeat, cooked flaked salmon Scrub the potatoes and prick them several times with a fork. Set the potatoes on a paper towel and microwave on High (100% power) 4 minutes. Turn the potatoes over and microwave until tender but still slightly firm in center when pierced with a fork, 3 to 4 minutes more. Remove from the oven, wrap in foil and let stand until very tender in center, about 10 minutes.

Rinse the shrimp and pat dry. Drain the broccoli well. In a bowl, combine the shrimp, broccoli, cheese, yogurt, mayonnaise, onions and dill.

Unwrap the potatoes and cut them in half lengthwise. Scoop the potato meat from the skin, leaving about 1/4 inch all around. Add the potato meat to the shrimp mixture and stir well. Add salt and pepper to taste.

Mound the mixture in the potato shells. Set the stuffed potatoes on a plate and microwave on High (100% power) until heated through, about 3 minutes.

This recipe yields 4 servings.

Comments: Potatoes bake quickly in the microwave. You can stuff these potatoes ahead and refrigerate until later. Allow an extra minute or two for rewarming chilled potatoes. For lunch, serve half a potato with apple wedges and carrot sticks, or two halves for dinner. You can also prepare the recipe in a standard oven, baking the potatoes at 400 degrees for about 1 hour and finishing the stuffed potatoes for about 15 minutes.

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