Main Course: Broccoli and Cheese Stuffed Potato

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Adapted from "Quick Vegetarian Pleasures" by Jeanne Lemlin

If roasted garlic isn't readily available, the unsteamed broccoli can be sauteed with the garlic before adding them to the potato mixture.

    1 large Idaho potato, baked
    1/3 c. low fat cottage cheese
    3 cloves roasted garlic, minced
    2 oz. mild cheese, such as mild Cheddar
    1 tsp. fresh herbs (such as oregano, marjoram or thyme), minced
    1/2 c. broccoli florets, steamed and chopped
    salt, pepper

1. Preheat oven to 450 degrees F.

2. Cut potato lengthwise in half.  Scrape most of flesh from potato halves and put into a bowl. Reserve skins.  Add cottage cheese and roasted garlic to potato flesh.  Mix thoroughly with a potato masher until potato and cottage cheese are incorporated. 

3. Grate half of cheese and cut the rest into 1/4" cubes.  Mix cheese cubes, broccoli and herbs into potato mixture.  Add salt and pepper to taste.  Load potato mixture into reserved skins and top with shredded cheese.

4. Place on a baking sheet and bake until cheese is melted, about 10 minutes.