Broccoli & Cheddar-stuffed Potatoes Makes 4 servings 4 large PEI baking potatoes 1/4 cup low-fat milk 2 chopped broccoli florets, steamed 1 cup grated cheddar or cheddar-style cheese   Salt and freshly ground pepper to taste

Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.

Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine.

Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, Add extra cheese on top and let broil for 5-10 mins. Serve 4 large baking potatoes