Broccoli-Stuffed Potatoes

• 6 medium size or 3 large unpeeled baking potatoes, scrubbed
• 1 tsp. margarine
• 3 stalks broccoli, stems peeled (about 1 lb.)
• 1 c. no-fat grated Cheddar
• 1/3 c. skim milk
• 1 tsp. salt or to taste
• 1/8 tsp. fresh ground black pepper

1. Preheat oven to 400u0b0.
2. Brush the skins of the potatoes with the margarine and score them down the middle lengthwise.
3. Bake them for 45 to 60 minutes or until tender.
4. Steam broccoli stalks for 6 to 8 minutes or just until tender.
5. Chop finely.
6. Carefully slice the potatoes in half lengthwise and scoop the flesh into a bowl. (Reserve the skins.)
7. Add broccoli, 1/2 cup of the cheese, milk, salt and pepper.
8. Mash until the mixture is pale green with dark flecks.
9. Spoon the mixture into the potato skins and sprinkle with remaining cheese.
10. Place on a baking sheet and bake for 10 minutes. Heat broiler and broil potatoes for 1 minute, or until the tops are golden brown.
11. Yield:
12. 6 servings.

baking potatoes, margarine, stalks broccoli, milk, salt, fresh ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287769 (may not work)