She ate some of it, but not very enthusiastically. My son picked the bacon off his and left most of the potato. But he did eat his roasted carrots.

If someone's home early enough to put the potatoes in the oven about an hour and 15 minutes before you want to eat, this is a very doable weeknight dinner. There's very little prep work. And I didn't test this, but if you have less time, you could try microwaving the potatoes for the first "bake," then putting them in the oven to warm the stuffing and melt the cheese on top.

Cookie Monster’s ‘Me-Stuffed’ Potatoes

Serves 4

4 medium Idaho or russet potatoes (about 2 pounds)

½ cup low-fat plain yogurt

2 tablespoons butter, softened

1 tablespoon olive oil

1 cup (4 ounces) shredded cheddar or Monterey Jack cheese, or a combination (divided use)

3 slices crisp cooked turkey bacon, crumbled

Salt and pepper to taste

Preheat the oven to 400 degrees. Scrub potatoes and pierce in one or two places with the tip of a knife. Bake the potatoes directly on the oven rack until tender, about 1 hour.

In a large bowl, combine the yogurt, butter and oil. Stir in ¾ cup of the cheese and the bacon.

When cool enough to handle, slice the top off each potato. Carefully scoop out the potato flesh and add to the bowl with the cheese mixture, leaving a ¼-inch potato shell intact. Place the potato shells in a baking dish. Stir the potatoes and cheese mixture until well-mixed. Use a large spoon to stuff the potato mixture back into the potato shells. Sprinkle evenly with remaining cheese.

Bake the stuffed potatoes in a medium baking dish until heated through, about 15 minutes.

--From Sesame Street’s “C is for Cooking”

Per serving: 435 calories, 16 grams protein, 23 grams fat, 12 grams saturated fat, 40 grams carbohydrate, 4 grams fiber, 480 milligrams sodium, 66 milligrams cholesterol. Analysis by registered dietitian Jodie Shield.