Broccoli And Cheese-Stuffed Baked Potatoes

• 4 Idaho potatoes, scrubbed (10 ounces)
• 3/4 cup skim milk
• 1 tablespoon flour
• 4 ounces reduced-fat extra-sharp Cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 (10-ounce) package frozen broccoli florets, defrosted

1. Cook potatoes:
2. OVEN: Preheat oven to 400u0b0. Pierce potatoes with a fork, and wrap each in foil. Bake until tender, 1 hour.
3. MICROWAVE: Pierce potatoes with a fork, and wrap each in a paper towel. Place in microwave, and cook on high 8 minutes, until just tender when pierced with a fork (potatoes will continue to cook when removed from microwave).
4. While potatoes are cooking, make sauce:
5. Combine milk and flour in a small saucepan, bring to simmer, and cook, whisking, until thickened, 2-3 minutes. Add cheese, salt, pepper, and cayenne, and whisk until sauce is smooth. Continue to simmer, whisking, an additional 2 minutes.
6. Heat broccoli in a heat-safe dish in the microwave for 4-5 minutes, until hot.
7. Split cooked potatoes open with a knife. Spoon 1/2 cup broccoli into each potato, and top with 1/4 cup Cheddar sauce.
8. Cook time is for microwave method.

potatoes, milk, flour, cheddar cheese, salt, pepper, cayenne pepper, broccoli florets

Taken from www.myrecipes.com/recipe/broccoli-cheese-baked-potatoes (may not work)