Horseradish Stuffed Twice Baked Potatoes

Number of Servings: 4-6

4 Lg. baking potatoes
1 ½ C. lowfat plain yogurt
2 Tbsp. white prepared horseradish
Salt and pepper
¼ C. grated Parmesan cheese

Pierce potatoes with a fork and bake at 350ºF for 1 hour, until cooked through (or alternatively to save time, microwave potatoes for 7 minutes and then bake in the oven for 15 minutes until the outer peel gets firm and a bit crisp). Remove from oven. Let sit until cool enough to handle and cut in half. Scoop out the inner flesh of the potato, leaving a shell. Combine cooked potato with yogurt, horseradish, salt and pepper and put back into potato shells. Bake another 10 minutes. Remove from oven and sprinkle with cheese and put under broiler for 2 minutes until cheese is browned. Serve hot.