Instructions:
Preheat oven to 425° F.
Scrub potatoes with a brush. Pat dry.
Prick in several places. Bake for 40 to 60 minutes, or until tender. Lower
heat to 350° F.

Meanwhile, combine onion, green onions, carrot, cucumber, radishes, vinegar, and basil. Mix well; set aside.

Cut a 1-inch slice from the top of each potato. Using a spoon, carefully scoop out the pulp from each potato, leaving a thin shell. 

With an electric mixer on low speed or a potato masher, beat or mash potato pulp with yogurt, Parmesan cheese, milk, margarine, and pepper until smooth. 

Stuff potato mixture into shells. Place on baking sheet and bake for 25 to 30 minutes. Serve hot, topped with vegetable mixture. 

Microwave Directions: On a microwave-safe plate, arrange prepared potatoes in spoke fashion. Cook, uncovered, on 100 percent
power (high) for 18 to 22 minutes, or until tender, rearranging and turning potatoes over once. Remove potatoes from microwave and wrap in foil. Let stand for 5 to 10 minutes. Continue as directed in recipe (bake stuffed potatoes in conventional oven for best results). 

Nutrition Facts:
Amount Per  Serving: Calories 178
Fat 2 g, Cholesterol 3 mg,
Sodium 105 mg,