4 lg. red potatoes
1 c. broccoli, trimmed and chopped
1 c. mushrooms, sliced
Olive oil or Pam spray
1 pkg. green house chives, chopped
1 (18 oz.) container low fat cottage cheese
3 tbsp. low fat milk
Salt and pepper to taste

Bake potatoes until soft. Cut tops off potatoes and let cool for 10 minutes. In medium frying pan saute broccoli and mushrooms in olive oil or spray until soft. Scoop out potatoes, leaving shell. Mash potatoes with cottage cheese, milk, salt and pepper. Add fresh chives, broccoli and mushrooms to potato mixture. Fill potato shells with mixture. Can be made ahead to this point; if so cover and chill. If made ahead bring to room temperature before baking. Bake for 30 minutes at 350. 4 servings.