3 or 4 baking potatoes
2 stalks fresh or frozen broccoli
For each potato:
1 tsp. olive oil or healthy margarine
1 Tbsp. shredded low-fat or fat-free shredded cheddar
dash of salt
1 tsp. Parmesan cheese
1 Tbsp. low-fat or skim milk
black pepper (optional)
Scrub potatoes and bake as usual. Remove broccoli stalks (you can use them, if fresh, for broccoli slaw or broccoli stem pennies). Separate into florets and steam until crunchy-tender - do not overcook. Chop fairly fine.
When potatoes are done, cut in half lengthwise, using a hot-pad or clean towel. Scoop out most of the potato, leaving enough on the skin to leave a rigid shell. Mash the potato in a bowl with the olive oil or non-hydrogenated spread, and the milk. Stir in the chopped broccoli and cheddar cheese. Add salt if required. Pile back into the shells, sprinkle with the Parmesan cheese and black pepper, and run briefly under a broiler if desired.