Broccoli and Cheese Potatoes
Perfect for lunch or a light dinner
Exchanges: 1 serving = 1 vegetable, 1 high fat meat, 1 1/4 bread and 1/2 fat.
Yield: Serves 4 (1/2 potato per serving)
Ingredients
2 baked potatoes
2 tsp. margarine
2 tsp. cornstarch
1/2 c. skim milk
1/8 tsp. dry mustard
4 oz. cheddar cheese, grated
2 c. cooked broccoli
Instructions
Bake potatoes until done.
Cook broccoli in salt water until tender
Melt margarine in saucepan
Add cornstarch, milk and dry mustard; cook until thick
Then stir in cheese until it melts
Stir in broccoli
Split potatoes, fluff inside with a fork, and top each half with broccoli mixture
For a professional touch, broil potato halves until cheese browns
May also substitute non-fat evaporated milk for a creamier texture
