4 medium baking potatoes (about 10 ounces each)
3 ounces soft goat cheese, at room temperature
1/3 cup fat-free milk
1/4 cup pitted chopped kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 tablespoons fresh chopped dill
2 tablespoons toasted pine nuts
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