Stuffed Potato Skins

1 8-oz. carton of plain nonfat yogurt

1 c. light mayonnaise

1 pkg. Lipton’s Country Vegetable Soup (dry)

1 10-oz. pkg. chopped spinach (thaw and drain)

1 c. water chestnuts, chopped or 2 Tbsp. bacon bits

shredded cheddar and/or mozzarella cheese (optional)

20-24 potato skins

• Mix the above 5 ingredients and refrigerate overnight or at least for 2 hours.

• Bake potato skins for 3-5 minutes in 350 degree oven to dry.

• Fill skins and top with cheese.

• Bake for about 15-20 minutes.