• 4 large baking potatoes
• 1/2 lb. lean ground lamb
• 1/3 cup onion, finely chopped
• 1/3 cup green bell pepper, seeded and chopped
• 1/4 cup mushrooms, chopped
• 2 tsp. parsley, dried
• 2 tsp. Italian herb seasoning
• 1/2 tsp. garlic powder
• 1/2 cup nonfat yogurt
• 1 cup shredded mozzarella cheese
• 1/2 cup purchased pizza sauce
• 12 black olives (optional), sliced
• 2 Tbs. grated Parmesan cheese

Pierce potatoes with a meat fork or sharp knife and microwave on high 10-12 minutes, or according to manufacturer's directions. Cool slightly. Preheat oven to 400°F. Heat a heavy nonstick skillet over medium high heat. Cook lamb 6-8 minutes, stirring frequently, or until no longer pink. Pour off drippings. Stir in next 3 ingredients and cook 2 minutes. Stir in parsley, Italian seasoning and garlic powder. Slit each potato lengthwise and scoop out pulp into a bowl. Combine yogurt and salt and pepper to taste with pulp and mix well. Stir in 2/3 cup mozzarella and ground lamb mixture. Mix thoroughly. Stuff potato shells with mixture. Top each potato with pizza sauce, remaining mozzarella, olives and Parmesan. (Dish can be prepared to this point; cover and refrigerate for 1 day before baking.) Bake 20 minutes or until bubbly.

Per serving: calories 495, fat 19.8g, 36% calories from fat, cholesterol 59mg, protein 25.2g, carbohydrates 54.5g, fiber 5.6g, sugar 7.4g, sodium 395mg, diet points 10.9.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.4, Fruit: 0.0, Bread: 2.7, Lean meat: 2.6, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Pinot Noir, Chianti, or Beaujolais.