½ c. White Mountain Foods Bulgarian Yogurt
6 large red potatoes
½ c. milk
3 TBS butter
1 ½ tsp dried parsley
1 tsp Italian seasoning
½ tsp garlic powder
Salt & pepper to taste
1 cup shredded Monterey Jack cheese
Preheat oven to 350°F. Wash potatoes and puncture several times. Microwave for 12 minutes or until potatoes are slightly tender.
Once cooled, cut in half lengthwise and carefully scoop out the centers.
Mash together with all ingredients besides the cheese. Scoop mixture back into potato shells, and top with shredded Monterey Jack.
Bake for 20-25 minutes until heated all the way through and when the cheese is slightly browned.