Souffled Baked Potatoes - cooking recipe

Ingredients

4 (8 oz. each) potatoes, baked
1/2 c. plain no-fat yogurt
1/4 c. mustard
1/4 c. (2 oz.) light cream cheese, softened
1/4 c. (1 oz.) grated Parmesan cheese
2 egg whites, lightly beaten
1 tsp. onion powder

Preparation

Slice top from each potato.
Carefully scoop out potato, leaving a 1/4-inch shell.
Place potato in mixing bowl.
Add remaining ingredients.
Beat until smooth.
Spoon filling into potato shells, mounding on top.