Shelly's Recipe

BROCCOLI AND CHEESE TOPPED POTATOES

Category: Potatoes

4 large baking potatoes (6 to 8 oz each)
2 cups broccoli florets
1 cup milk
1/2 cup cottage cheese
1 tsp dry mustard
1/2 tsp red pepper flakes
1 cup shredded sharp Cheddar cheese, divided and shredded mozzarella cheese
2 tbsp all-purpose flour

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 remaining 1/4 cup Cheddar cheese. Serves 4