6 well rounded med. baking potatoes
3 stalks broccoli
1/4 lb. mushrooms, diced
3 tbsp. fresh basil, chopped fine
1/3 c. scallions, sliced fine
3/4 c. skim milk
2 tbsp. butter
1 c. mozzarella cheese, grated
1/2 c. Cheddar cheese, grated (optional)
2 tbsp. Parmesan cheese
Salt & pepper to taste
Olive oil
1/4 c. parsley, chopped fine

Scrub potatoes. Butter skins and make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Microwave (or bake) potatoes, rotating periodically until the center portions are soft. When done, set aside to cool. Peel broccoli stems. Microwave (or steam) whole stalks until tender; cool and chop fine. Saute mushrooms, basil, scallions and parsley in a bit of olive oil until soft. Slice potatoes in half (the slit makes it easier). Carefully scrape the insides into a bowl leaving a 1/4 inch border intact, creating a "potato" jacket.

Mash the potatoes with milk and butter. Add chopped broccoli, mozzarella, Parmesan cheese, mushroom saute, salt and white pepper. Mix well until potatoes become a pale green with dark green flecks. Preheat oven to 400 degrees. Using your hands, heap a bit of the potato mix into each "potato" jacket, forming a smooth, oval mound. Continue until all jackets are filled. Place on an oven-proof platter and sprinkle each mound with a bit of Cheddar cheese. Bake potatoes until heated through, about 10 minutes.