Broccoli And Cheddar-Stuffed Potatoes

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.

Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine.

Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400 degree oven, and serve.

This recipe yields 4 servings.