text: Twice-Baked Avocado Potatoes | SELF
  Avocado potato skins? Yes, please.
  Photo Courtesy of Healthy, Happy Pregnancy Cookbook
  This recipe from registered dietitians Willow Jarosh and Stephanie Clarke's new Healthy, Happy Pregnancy Cookbook can help relieve pregnancy-related leg cramps. F**or more anti-cramp recipes pre-order the cookbook now, and get free prenatal meal plans sent to your inbox by inputting your receipt number in the C & J Nutrition newsletter signup form.
  A mixture of avocado and Greek yogurt creates a creamy and rich center for these cheese-topped baked potatoes. You're getting potassium from the potatoes, calcium from the cheese, and healthy fats from the avocado, which are all helpful for relieving pregnancy-related leg cramps. Serve them with a lean protein and a green salad for a complete meal.
  Makes 4 servings, prep time is 15 minutes and the total time is 1 hour and 35 minutes:
  3 tablespoons 2 percent plain Greek yogurt
  1/2 cup shreddded light Mexican blend
  Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Rub each potato with 1 teaspoon of the oil. Poke fairly deep holes in the potato skin with a fork. Place the potatoes directly on the oven rack and bake for 60 minutes, or until the skin is crispy and the potato flesh feels soft. Once the potatoes are cool enough to handle, cut in half lengthwise. Using a spoon, gently scoop out the potato flesh into a medium bowl, leaving about 1/4 inch of potato at the bottom.
  Add the avocado, yogurt, salt, and pepper to the potato flesh and stir to combine. Using a potato masher or a fork, mash the mixture thoroughly. Gently stir in the tomatoes and the 3 tablespoons of the scallions. Place the empty potato skins on the lined baking sheet. Fill the potato skins with the mashed avocado-potato mixture. Sprinkle the cheese evenly over each half. Back for 15 minutes, or until the cheese is bubbling and browned at the edges. Serve topped with the remaining 1 tablespoon scallions.
  The Skinny: 253 calories per serving, 8 g protein, 38 g carbohydrates, 5 g fiber, 3 g total sugar, 9 g fat, 2 g saturated fat, 141 mg sodium, 1007 mg potassium (29%DV), 125 mg calcium (12% DV), 58 mg magnesium (15% DV), 0.1 mcg B12 (2%DV), 0.8mg B6 (38% DV), 1.8mg iron (10% DV)
  Check out Willow and Stephanie's new Healthy, Happy Pregnancy Cookbook for more anti-cramp recipes and more*.*