Potatoes are a wonderful source of vitamins and fiber. Try spicing yours up with this recipe.

Cooking time: 40-60 minutes Ingredients: Yield: 6 servings • 6 medium baking potatoes • 1 small onion, finely chopped • 2 green onions, finely chopped • 1 carrot, shredded • 1/4 cup cucumber, peeled and chopped • 2 radishes, shredded • 2 Tbsp cider vinegar • 1 tsp dried basil • 1/2 cup plain non-fat or lowfat yogurt • 1/4 cup grated parmesan cheese • 1/4 cup skim or 1% milk • 1 tsp margarine • pepper to taste

	Preheat oven to 425 degrees.
	Scrub potatoes, dry, and prick in several places. Bake for 40-60 minutes until tender. Lower heat to 350.
	Combine onions, carrot, cucumber, radishes, vinegar, and basil. Mix well for later use.
	Cut a 1-inch slice across the top of each potato. Using a spoon, spoon out the pulp from each potato leaving a shell. With a mixer, beat or mach potato pulp with yogurt, Parmesan cheese, milk, margarine, and pepper until smooth.
	Spoon potato mixture back into potato shells. Place on baking sheet and bake for 25-30 minutes. Serve hot topped with vegetable mixture.

You can substitute any vegetables you would like. Other good choices would be chopped broccoli, cauliflower or tomatoes.