1 tsp. butter
1/4 c. (each) diced onion
Red bell pepper
1/2 tsp. all-purpose flour
1/2 c. skim or nonfat milk
1 c. broccoli florets, blanched
2 oz. sharp Cheddar cheese, shredded
1 baking potato (6 oz.), baked & cut in half lengthwise (hot)

In 9 inch non-stick skillet melt butter; add onion and pepper and saute over medium heat until tender-crisp, about 2 minutes. Sprinkle flour over vegetables and stir quickly to combine; cook, stirring constantly, for 1 minute. Reduce heat to low and gradually stir in milk, continue to stir, cook until mixture thickens slightly, about 1 minute. Stir in broccoli and cheese and cook, stirring constantly, until cheese is melted.

To serve, onto each of 2 plates set 1 potato half, cut - side up; score pulp in each potato by making several cuts about 1/8 inch deep in 1 direction, then several cuts in the opposite direction to form a diamond pattern. Top each potato half with half of the vegetable - cheese mixture; serve immediately.