Vegetarians recipes |
Broccoli And Cheddar-Stuffed |
4 large baking potatoes 1/4 cup low-fat organic milk, soy milk, or rice milk 2 cups finely-chopped broccoli florets -- steamed 1 cup grated organic cheddar cheese (or cheddar-style nondairy cheese) Salt -- to taste Freshly-ground black pepper -- to taste |
Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4-inch thick all around. |