Broccoli and Cheese Topped Potatoes

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