Baked Potatoes with Sauteed Mushrooms and Yogurt

Ingredients

• 4 medium baking potatoes 
• 1 tablespoon olive oil 
• 8 ounces crimini mushrooms stemmed cut into ¼-inch-thick slices
• 0.3 teaspoon coarse salt 
• 1 serving pepper freshly ground
• 0.7 cup cheddar cheese white grated
• 0.3 cup yogurt plain low-fat (2 percent)
• 1 serving chives fresh finely chopped for garnish

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 450 degrees.
2. Bake potatoes on a rimmed baking sheet until skins are crisp and flesh is tender, 45 to 50 minutes.
3. Heat oil in a medium skillet over medium-high heat.
4. Add mushrooms; cook, stirring, until browned, about 2 minutes. Stir in salt; season with pepper.
5. 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.
6. Garnish with chives.