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SERVES:
4-8

INGREDIENTS:

4 Russet potatoes
olive oil for rubbing potatoes

1 cup deseeded, 1/2-inch cubed cucumber
6 Tbs fresh chopped dill
1/3 cup nonfat yogurt
1 cup feta cheese
black pepper to taste

olive oil for drizzling over stuffed potatoes before broiling

PROCEDURE:

Get started by preheating the oven to 400 degrees a bit ahead of time and then rubbing 4 Russet potatoes with olive oil, placing them into a baking dish and popping that into the oven.

Depending on the size of the potatoes they could take 45 minutes to one hour to bake and, at some point, you'll need to deseed and cut about 1 cup of 1/2-inch cubed cucumber and also chop 5-6 Tbs fresh dill.

You'll easily be able to insert a wooden toothpick into the center of the potatoes when they're done. Cool them on a cooling rack for 10-15 minutes until they're cool enough to handle.

Then slice the potatoes lengthwise in half, through the narrow part of the potato, and scoop most of the inside flesh into a mixing bowl, placing the skins back into the baking dish as you go.

Add about 1/3 cup non fat yogurt to the mixing bowl, add the cucumbers and dill, and add about 3/4-1 cup crumbled feta cheese and mix everything together.

You can season that with black pepper to taste and then divide it back into the potato skins and drizzle a little olive oil over the top. Turn the oven to the broiler setting and place the potatoes right underneath the broiler to brown up and finish cooking through.

HINTS:

Garnish with more chopped fresh dill. Substitute low fat sour cream for the yogurt.