Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland

6 large red potatoes (about 10 ounces each)

1/2 cup 1% milk

1/2 cup fat-free plain yogurt

3 tablespoons butter, softened

1-1/2 teaspoons dried parsley flakes

1-1/2 teaspoons garlic-herb seasoning blend

1 teaspoon salt

1/4 teaspoon coarsely ground pepper

1 cup shredded Monterey Jack cheese

Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once., When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese., Spoon into potato she