Preheat oven to 375º. Wash potatoes and puncture each with a fork. Place on a cookie sheet in center of oven and bake for 1 hour 30 minutes or until soft.
3 large potatoes (approx. 10 oz. each)
Place frozen green chile in saucepan on low heat. Cook about 15-20 minutes covered (to at least 165ºF).
1 13 oz. container BUENO® Frozen Green Chile
While still warm, cut potatoes in half lengthwise. Scoop out insides into a large bowl, leaving skins intact.
Mash potatoes. Stir in yogurt and green chile. Mash until smooth. Mix in salt, pepper, garlic, parsley and radishes.
½ cup plain yogurt, ¾ tsp. salt, ¼ tsp. pepper, ⅛ tsp. granulated garlic, ¼ tsp. parsley flakes, 2 radishes
Fill potato skins with mixture. Place on cookie sheet and bake at 350º for 25 minutes.
Remove potatoes from oven. Sprinkle cheese (if desired) evenly over potatoes. Garnish with pepper strips. Return to oven for 5 minutes.
½ cup cheddar cheese, ½ inch red bell pepper