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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)


  • 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


  1. Bake potatoes until done.
  2. Cook broccoli in salt water until tender
  3. Melt margarine in saucepan
  4. Add cornstarch, milk and dry mustard; cook until thick
  5. Then stir in cheese until it melts
  6. Stir in broccoli
  7. Split potatoes, fluff inside with a fork, and top each half with broccoli mixture
  8. For a professional touch, broil potato halves until cheese browns
  9. May also substitute non-fat evaporated milk for a creamier texture

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