4 med. baking potatoes
2 tbsp. butter
1/4 c. skim milk
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 c. chopped broccoli flowerets
1/4 c. finely chopped red pepper

Preheat oven to 450 degrees. Pierce potato skin with fork. Bake potatoes for 45 minutes or until fork tender. Let stand 5 minutes. Cut a thin slice off top of each potato. Carefully scoop out potato insides; reserve shells.

In large bowl with electric mixer at medium speed, beat potato and butter until creamy. Gradually beat in milk, garlic powder and black pepper. Stir in broccoli and red pepper. Spoon mixture into reserved shells. Arrange in baking dish. Bake at 375 degrees for 20-25 minutes or until hot.