Recipe - For-1: Baked Garden-Fresh Potato

1 Baking potato [=One half lb]
One fourth cup Cheddar cheese, shredded
One fourth cup Parmesan, freshly grated
One fourth cup Sweet green pepper, minced
One fourth cup Mushrooms, coarsely chopped
pn Dried oregano
One half Tomato, minced
2 tablespoon Plain lowfat yogurt
pn Salt
pn Pepper

Scrub potato and prick in several places with fork. Place on paper towel;
microwave at High for 67 minutes or until tender. Alternately, bake in
400F 200C toaster oven for 1 hour.

Set aside 2 tablespoon of the Cheddar. In bowl, stir together remaining Cheddar,
Parmesan, green pepper, mushrooms, oregano and tomato. Push to one side of
bowl.

Cut cooked potato in half and scoop out pulp. In empty side of same bowl,
mash pulp with yogurt and stir into cheese mixture. On serving plate, mound
in potato shells. Microwave at High for 34 minutes or bake in 400F 200C
toaster oven for 1520 minutes or until heated through. Sprinkle with
reserved Cheddar and salt and pepper.

Per