Instructions: Make a slit along one side of each potato and bake in a preheated over 400F/200C for 1-1/4 hrs or until cooked.

Halve the potatoes lengthways, scoop out the flesh into a bowl and mash with half the cheese, the yogurt, onions, seeds and salt and pepper.

Spoon mixture into the potato shells, sprinkle with remaining cheese and return to the oven for 15 minutes or until golden. Serve as a light lunch or supper with salad or light soup.

Serves 4. Prep 10; cook 1-1/2 hrs. Freezes well.

With lowfat cheddar:
Cooking Collection.

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