Cut potatoes in half. Trim a thin slice off the bottom of each potato half so that it will stand upright. Using a teaspoon measure or melon baller, scoop out the middle of each potato half.

Place potato halves on a greased baking sheet with sides and bake at 350ºF for 25 to 30 minutes or until soft and the rims are golden brown. Remove from heat and leave on baking sheet.

While potatoes are baking, in a small glass or ceramic bowl, combine yoghurt cheese and gorgonzola. Mix well. Spoon cheese mixture into baked potato halves, distributing evenly. Sprinkle pecans on top of stuffed potatoes. Return baking sheet to oven and continue baking at 350ºF for about 15 minutes until potato edges begin to crisp.

Makes 28 appetizers.

*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here. 
 

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