Fat-free Twice-baked Potatoes

Preheat oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.

Wash the baking potato thoroughly under cold running water and pat dry with a paper towel.

Prick the potato all over with a fork to allow steam to escape during baking.

Place the potato directly on the oven rack and bake for 50-60 minutes until the flesh is tender when pierced with a knife.

Remove the potato from the oven and let cool for 5-10 minutes until it is cool enough to handle safely.

Cut the potato in half lengthwise and carefully scoop out the flesh, leaving a thin shell (about ¼ inch) to maintain the potato skin structure.

Combine the scooped potato flesh with non-fat plain yogurt, Molly McButter, and seasonings in a bowl, mixing until well blended.

Divide the mixture evenly and spoon it back into the potato skin halves, mounding the filling slightly.

Return the filled potato halves to the oven and bake for 10-15 minutes until heated through and the tops are lightly golden.

Remove from the oven and serve hot while the potatoes are still warm.