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6 medium Colorado Potatoes
3 stalks Broccoli
¼ cup low fat milk
1 cup shredded cheddar cheese
1/8 teaspoon pepper
Make small slits in potatoes as if you were cutting them in half.
Baked scrubbed potatoes until done.
Peel the broccoli stalks, steam the whole stalk until tender and
chop finely.
Carefully cut potatoes in half and scoop the insides into a bowl,
reserve skins. Add broccoli, milk, ¾ cup cheese and pepper.
Mash together until the mixture is light green with dark green flecks.
Fill the potatoes skins, sprinkle cheese over the top. Return to
the oven and warm the potatoes and melt the cheese.
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