yogurt, low-fat, plain
1Clean and bake potatoes.
2Cool slightly and cut in half, lengthwise.
3Place pulp into bowl, leaving about 1/4-inch shell.
4Reserve skins and mash pulp.
5Melt butter in skillet and saute onion until it takes on a light coloring (about 15-20 minutes).
6Add mushrooms and saute another 5 minutes.
7Add the crabmeat and pepper.
8Add vermouth and bring to a boil.
9Make sure you stir frequently.
10Cook mixture until liquid is absorbed.
11Remove from heat and add yogurt and sour cream, then add half and half.
12Combine crabmeat, onion mixture, pulp from potato, and about 1/2 of cheese.
13Add additional ground black pepper and a bit more half and half if desired.
14Place the mixture into the potato skins.
15Sprinkle with additional 1/4 cup cheese.
16Bake at 400 until cheese bubbles.