Ingredients:
4 large baking potatoes ( 6 to 8 oz. each)
2 cups broccoli florets
1 cup milk
1/2 cup cottage cheese
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese
2 tablespoons all-purpose flour
Directions:
Pierce potatoes several times with fork. Place in microwave oven on paper towel. Microwave on 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 flakes 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 remainig 1/4 cup cheddar cheese.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.