Stuffed Potato Skins
1 8-oz. carton of plain nonfat yogurt
1 c. light mayonnaise
1 pkg. Lipton’s Country Vegetable Soup (dry)
1 10-oz. pkg. chopped spinach (thaw and drain)
1 c. water chestnuts, chopped or 2 Tbsp. bacon bits
shredded cheddar and/or mozzarella cheese (optional)
20-24 potato skins
Mix the above 5 ingredients and refrigerate overnight or at least for 2 hours.
Bake potato skins for 3-5 minutes in 350 degree oven to dry.
Fill skins and top with cheese.
Bake for about 15-20 minutes.
