Pimento Cheese Stuffed Tator Skins

1 cup reduced fat cheddar cheese, finely grated
1/2 cup reduced fat mozzarella, finely grated
2/3 cup plain nonfat Greek yogurt
2 Tbsp chopped fresh chives
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
1/2 jalapeño pepper, seeded and finely chopped
12 fingerling potatoes of equal size (3/4 pound)

Stick each potato with a fork and cook in microwave for 3 minutes to soften. Let cool. Slice in half lengthwise and gently, using a teaspoon scoop out the flesh of each potato half. Be careful not to go through the skin. Bake skins at 400°F for 15 minutes while making stuffing. In a medium bowl, mix cheese with yogurt, chives, salt and pepper, green and red peppers and jalapeño. Spoon pimento cheese spread into potato skins. Do not overfill. Bake at 425°F for 15 more minutes or until cheese is bubbling. Serve immediately. Be careful for HOT filling.

Serving Size: Servings: 24

Number of Servings: 24

Recipe submitted by SparkPeople user IAMDESIGNERKT.