Taco Baked Potatoes - cooking recipe

Ingredients

4 medium baking potatoes
1 c. plain yogurt
1/8 tsp. pepper
3/4 c. shredded Cheddar
1/2 c. chopped, well drained green chilies
1/4 c. chopped pimentos, well drained
1 Tbsp. chopped cilantro
1 Tbsp. lime juice
1 ripe avocado

Preparation

Wash potatoes well.
Bake potatoes at 400\u00b0 for 1 hour or until soft.
Cut potatoes in half lengthwise, carefully scoop out potato pulp into bowl (leave 1/2-inch pulp to keep potato skin intact). Set skins aside.
Add yogurt and pepper to pulp; mash until fluffy. Stir in 1/2 cup cheese, chilies, pimento and cilantro into mixture. Stuff skins with mixture.
Place stuffed potatoes on ungreased baking sheet, sprinkle with remaining 1/4 cup cheese.
Bake at 375\u00b0 for 10 minutes or until cheese is melted and bubbly.
Peel avocado and remove pit.
Mash with lime juice until smooth.
Spoon on hot potatoes.