1 to 2 cups steamed vegetables, such as broccoli, cauliflower, and pepper, chopped
1/2 cup shredded cheddar cheese
01Preheat oven to 425 degrees F. Wrap each potato individually in foil and place on rimmed baking sheet. Cook for about 1 hour until tender when pierced with a knife.
02Split potatoes lengthwise and carefully scoop out inside of potato, leaving about 1/4 of pulp inside the shell. Mash the potato in a bowl. Add yogurt, salt, pepper, and vegetable. Place mixture back into shells and top with cheddar cheese.
03 Bake for another 10 minutes until warm and cheese is melted and golden brown.