Broccoli and Cheese Topped Potatoes
Ingredients:
4 large baking potatoes
2 1/2 cups broccoli florets
1 cup milk (1%)
2/3 cup cottage cheese
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes
1 cup (4 ounces) sharp Cheddar cheese, shredded, divided
1 cup (4 ounces) part-skim mozzarella cheese, shredded
2 tablespoons all-purpose flour
Pierce potatoes several times with fork. Place in microwave oven on paper towel.
Microwave at HIGH 15 minutes or just until softened. Wrap in paper towels; let stand 5 minutes.
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 to broccoli in saucepan. Bring to a boil.
Reduce heat to medium-low; remove from heat.
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.
Cut potatoes open. Divide broccoli mixture evenly among potatoes. Sprinkle with remaining 1/4 cup Cheddar cheese.
Makes 4 servings