4 large or 6
medium baking potatoes
1 cup fresh
butter or margarine
1½ teaspoon salt
Dash of pepper
¼ cup Tree Top Natural Apple Sauce
¼ cup plain
4 or 6 one-inch
cubes of Monterey Jack Cheese
Wash and then pierce potatoes with a fork. Do not grease or wrap in
foil. Bake for 1 hour at 400 F. When potatoes are just about done, wash
and chop mushrooms and sauté them in the butter or margarine. Remove
potatoes from the oven, hold them in your hand with a pot holder and cut
away the top. Remove the potato insides, being careful to keep the skin
whole. Combine the potato pulp with the salt, pepper, apple sauce and
yogurt and mash until fluffy with no lumps. Then add sauteéd mushrooms.
Put this mixture back into the potato skin. It will fill the skin and be
mounded on the top. Press the cheese square into the center of the top.
Bake 20 minutes more at 300 F to heat through.