2 baked potatoes
2 tsp. butter
2 tsp. cornstarch
1/2 c. skim milk
1/8 tsp. dry mustard
4 oz. cheddar cheese, grated
2 c. cooked broccoli

Bake potatoes until done. Cook broccoli in salt water until tender. Melt butter in saucepan, add cornstarch, milk and dry mustard and cook until thick. Then stir in cheese until it melts. Stir in broccoli. Split potatoes and top with broccoli mixture. 4 servings.