Cheese and Corn Stuffed Potatoes

Ingredients:
4 (8-ounce) baking potatoes
2 teaspoons olive oil
1 cup chopped leek
1 cup chopped onion
2 garlic cloves, minced
1/4 cup frozen whole-kernel corn, thaw and drain
1/2 cup 1% low-fat cottage cheese
1/2 cup plain fat-free yogurt
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Chopped parsley (optional)

Instructions:

1. Preheat over to 375 degrees.
2. Wrap potatoes in foil, and bake at 375 degrees for 1 hour or until tender.
3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion and garlic; saute 4 minutes or until tender. Set aside.
4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 4-inch thick shell. Combine potato pulp, onion mixture, corn and next 4 ingredients (corn through red pepper) in a bowl.
5. Stuff shells with potato mixture, and place on a baking sheet. Bake at 375 degrees for 10 minutes or until potatoes are thoroughly heated. Garnish with parsley, if desired. Yield: 4 servings.