Broccoli & Cheese Potatoes

2 baked potatoes
2 teaspoon of margarine
2 teaspoons of cornstarch
1/2 cup of skim milk
1/8 teaspoon of dry mustard
4 ounces of cheddar cheese, grated
2 cups of cooked broccoli

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

Yields 4 servings. Exchanges: 1 serving = 1 vegetable, 1 high fat meat, 1 1/4 bread and 1/2 fat. Calories = 241 per serving. Fat = 11.5 grams. Protein = 12.5 grams. Carbohydrate = 24 grams.