Broccoli And Cheese Topped Potatoes

• 4 large baking potatoes (6 to 8 oz. each)
• 2 cups broccoli florets
• 1 cup milk
• 1/2 cup cottage cheese
• 1 teaspoon dry mustard
• 1/2 teaspoon red pepper flakes
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 2 tablespoons all-purpose flour

1. Pierce potatoes several times with fork. Place in microwave oven on paper towel. Microwave on HIGH 15 minutes or just until softened. Wrap in paper towels; let stand 5 minutes.
2. Bring water to a boil in medium saucepan over medium heat. Add broccoli. Cook 5 minutes or until broccoli is crisp-tender. Drain. Add milk, cottage cheese, mustard and red pepper flakes to broccoli in saucepan. Bring to a boil. Reduce heat to medium-low; remove from heat.
3. Combine 3/4 cup cheddar cheese, mozzarella cheese and flour in medium bowl. Toss to coat cheese with flour; add to broccoli mixture. Cook and stir over medium-low heat until cheese is melted and mixture is thickened.
4. Cut potatoes open. Divide broccoli mixture evenly among potatoes. Sprinkle with remainig 1/4 cup cheddar cheese.

baking potatoes, broccoli florets, milk, cottage cheese, mustard, red pepper, cheddar cheese, mozzarella cheese, flour

Taken from www.food.com/recipe/broccoli-and-cheese-topped-potatoes-160119 (may not work)