Mexican Stuffed Potatoes

4 baking potatoes (approx.1-1/2 lbs)
1 8oz) container non-fat sour cream
1/4 cup skim milk
1/8 tsp black pepper
2 large green onion stems, thinly sliced
1 (4oz) can green chiles, drained
1 (2oz) jar diced pimiento, drained
1/4 cup shredded reduced fat Monterey
Jack cheese
1/2 cup shredded reduces fat Cheddar cheese, divided

Wash potatoes and dry well. Prick skins with a fork all around.

Bake potatoes in a 400 degree oven for 1 hour or soft. Let cool to touch.

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Set aside.

In a mixing bowl, combine potato, yogurt, milk, and pepper, mixing til light and fluffy.

Stir in green onion, chiles, pimiento, and 1/4 each cheese into potato mix.

Fill potato shell with mix. Sprinkle with remaining1/4 cheddar.

Bake at 350 for about 20 minutes or cheese is melted and potatoes are hot.

Servings: 8
From: Terry,tx