Twice-Baked Potatoes with Broccoli, Cheddar, and Ham

4 medium baking potatoes 1 cup shredded cheddar cheese, divided 1 cup plain yoghurt 1 clove garlic, minced 1 /2 teaspoon salt

1 cup chopped broccoli 1/4 teaspoon ground black pepper 1 cup sliced mushrooms 1/4 teaspoon paprika 1 cup finely diced cooked ham bits

Directions:
Scrub the potatoes with a vegetable brush. Dry them with a towel and pierce them several times on all sides with a sharp knife. Bake at 400° until soft (about 1 hour). Allow to cool just enough to handle; then cut in half lengthwise. With a large spoon, scoop out the pulp, leaving a 1/2 inch shell of potato pulp and skin. Cover the shells and keep warm. Combine potato pulp, yoghurt, salt, pepper, paprika, and 1/2 cup cheese. Mix well, cover, and keep warm. In a hot oiled skillet, cook garlic, broccoli, and mushrooms until tender. Add ham and heat through. Fold hot skillet mixture into potato pulp mixture. Fill potato skins, place them on a foil-lined cookie sheet, and sprinkle remaining cheese over their tops. Bake at 375° for about 10 minutes, or until cheese is well-melted.

Notes:
Filling and not terribly fattening, except for the cheese -- and you could use a low-fat cheddar.