Baked Potatoes with vegetable topping - serves 6

6 medium baking potatoes, about 2 pounds
1 small onion, chopped
1 small carrot, shredded
2 radishes, shredded
1/4 cup cucumber, peeled, chopped
2 tbsp cider vinegar
1 tbsp chopped fresh basil or 1/2 tsp dried basil
1/2 cup plain nonfat yogurt
1/4 cup grated Parmesan cheese
1/4 cup skim milk
1 tsp nonfat butter granules
Freshly ground black pepper to taste

Preheat oven to 400 F. Bake potatoes for 50 minutes, or until tender.
Combine onion, green onions, carrots, radishes, cucumber, vinegar, and basil. Toss to mix well; set aside.
Cut a 1-inch-thick slice off the top of each potato, carefully scoop out the pulp and reserve the shells.
Mash potato pulp with yogurt, Parmesan cheese, skim milk, butter granules and pepper. Mix until smooth. Stuff potato mixture into reserved shells. Place on baking sheet and bake at 350 F for 30 minutes.
Serve hot, topped with vegetable mixture.