Ingredients
6 large red potatoes (about 10 ounces each)
1/2 cup 1% milk
1/2 cup fat-free plain yogurt
3 tablespoons butter, softened
1-1/2 teaspoons dried parsley flakes
1-1/2 teaspoons garlic-herb seasoning blend
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup shredded Monterey Jack cheese

Directions
Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.
When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese.
Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.