Title: Twice-Baked Potatoes Verde
Categories: Appetizer Vegetable
Yield: 1 Servings

4	lg	Russet Potatoes
2	c	Chopped Broccoli
8	oz	Bottle
8	oz	Cheddar Cheese -- grated
2/3	c	Low-Fat Milk
		Salt And Pepper -- to taste
		Cayenne Pepper To Taste --
		(optional)
		Green Taco Sauce

Wash potatoes and dry with towel. With your fingers, rub a small amount of oil on the skins to keep them from drying out while baking. Bake at 400 degrees for 15 minutes.

Pierce the potatoes a couple of times with a fork. Reduce temperature to 350 degrees and continue baking for another 45 minutes, or until the potatoes are tender when poked or pinched. (They can be baked a day or two in advance if it's more convenient.)

While potatoes are baking, steam or boil broccoli until tender. Put broccoli, along with half of the milk, in a blender or food processor and puree.

Slice potatoes in half and scoop out contents into a mixing bowl, leaving a fairly thin jacket. Arrange jackets on a baking sheet.

Add broccoli and all remaining ingredients to potatoes and mix by hand or with an electric mixer. Adjust texture of potatoes to your liking by using more or less milk, though you don't want them to be too thin and runny.

Spoon a generous amount of the filling into the jackets. Bake at 350 degrees for another 15 to 20 minutes. Serve immediately.

Recipe By : Sacramento Bee, March 10, 1993

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