Ingredients
4 medium russet potatoes, about 8 ounces each
1 tablespoon olive oil
8 ounces cremini mushrooms, stemmed and cut into 1/4-inch-thick slices
1/4 teaspoon coarse salt
Freshly ground pepper
2/3 cup grated white cheddar cheese
1/4 cup plain low-fat (2 percent) yogurt
Finely chopped fresh chives, for garnish
Preparation
Preheat oven to 450 degrees. Bake potatoes on a rimmed baking sheet until skins are crisp and flesh is tender, 45 to 50 minutes.
Heat oil in a medium skillet over medium-high heat. Add mushrooms; cook, stirring, until browned, about 2 minutes. Stir in salt; season with pepper.
Slit the potatoes lengthwise, stopping 1/2 inch from ends. Gently squeeze ends to loosen flesh. Open each potato slightly. Divide sauteed mushrooms and the cheese among potatoes; top each with 1 tablespoon yogurt. Garnish with chives.
