Preheat oven to 350 degrees. Cut baked potatoes in half. Spoon out center of potatoes, being careful not to break the shells. Blend yogurt, cottage cheese, cheddar cheese and dill weed until smooth, but not creamy, with electric blender, or fork. Add green onions to potato mixture. Spoon mixture into potato shells. Sprinkle tops with paprika. Place in oven for 15-20 minutes until heated through. Yields 4 servings.
From Rhode Island Hospital's Healthy Cooker.