Print Recipe Close Window logo

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)



  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