Broccoli and Cheddar-Stuffed Potatoes

• 4 large baking potatoes
• 1/4 cup 1% low-fat milk or soymilk
• 2 cups finely chopped broccoli florets, steamed
• 1 cup grated cheddar cheese or cheddar-style soy cheese
• Salt and freshly ground pepper to taste

1. Bake or microwave the potatoes until done but still firm.
2. When cool enough to handle, cut each in half lengthwise.
3. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
4. Transfer the scooped-out potato to a mixing bowl and mash it coarsely.
5. Add the remaining ingredients and stir well to combine.
6. Stuff the mixture back into the potato shells.
7. Heat as needed in the microwave or in a preheated 400F oven, and serve.
8. Calories: 248
9. Total Fat: 9g
10. Protein: 10g
11. Carbohydrate: 30g
12. Cholesterol: 31mg
13. Sodium: 202mg

baking potatoes, milk, broccoli florets, cheddar cheese, salt

Taken from www.epicurious.com/recipes/food/views/broccoli-and-cheddar-stuffed-potatoes-372881 (may not work)