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Salmon Stuffed Baked Potatoes (dairy)

4 russet or baking potatoes (about 3/4 lb. each)
2 can salmon, drained well
2 dash Tabasco sauce (or red hot pepper sauce)
2 dash Worcestershire sauce
1/3 cup plain yogurt 4 green onions; finely chopped
salt and pepper to taste
1 tablespoon ground pecans (optional)
1/4 cup mozzarella cheese shredded

Heat oven to 400. Prick potatoes several times with fork. Place in microwave oven; cook 18 to 22 minutes. If using a standard oven, bake 60 minutes, or until potatoes are softened and cooked through. Let the potatoes cool 15 minutes. Bake potatoes, scoop out pulp leaving a 1/4 inch rim. Mix the pulp with the salmon, Tabasco (or red hot pepper sauce), Worcestershire sauce, yogurt, green onion and salt and pepper and ground pecans and fill the to potato skins. Sprinkle the top with the shredded mozzarella cheese and bake until hot, approx. 15 to 20 minutes. You can make these potatoes up to 2 days ahead of time. Prepare to the point where you sprinkle the cheese over the top. Cover with plastic wrap and store in the refrigerator. Bake on a cookie sheet at 400 for 20 minutes until hot throughout or microwave until heated through.