1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place potatoes, cut side down, on prepared pan; bake 30 minutes or until tender.

2. Place oven rack 6 inches from source of heat; turn broiler to high. Turn potatoes, cut side up; cool slightly. When cool enough to handle, with a spoon, leaving about a ¼-inch wall, scoop out the inside portion of each potato half into a large bowl; spray with cooking spray and broil for 2 minutes or until edges are golden brown.

3. Stir chili, ¼ cup cheese, and ½ teaspoon pepper into potatoes; fill potato skins with the inside portion of potatoes and sprinkle with remaining ½ cup cheese. Broil potatoes 2 minutes or until cheese is browned and bubbly and potatoes are heated through.

4. In a small bowl, stir yogurt and cilantro. Makes about 2/3 cup. .

5. Serve potatoes topped with yogurt mixture garnished with cilantro if desired.

Chef Tips: Customize this recipe by swapping the sweet potatoes with russet potatoes and/or the vegan chili with beef chili with beans.

• 10 g Fat
• 5 g Saturated
• 21 mg Cholesterol
• 579 mg Sodium
• 81 g Carbohydrates
• 13 g Fiber
• 19 g Sugars
• 19 g Protein