4 medium sized yukon gold potatoes, baked
3 cups hot steamed broccoli florets
1 cup nonfat sour cream
1/2 cup nonfat grated cheddar cheese
Split baked potatoes lengthwise down the center. Mash them lightly with a fork.
Mash 1/4 cup nonfat sour cream into each potato; add 3/4 cup steamed broccoli florets to each potato and top with nonfat grated cheese.
Arrange potatoes on a platter so they are evenly spaced and not touching each other. Microwave on high for one minute per potato or until cheese melts over broccoli.
Optional serving idea: tossed green salad.