2 tablespoons Skim milk 1/4 cup Green onion - sliced 1/4 teaspoon Pepper 1/2 cup Broccoli flowerettes 1/2 cup Sweet red pepper - cut into 1/2 cup Cauliflower flowerettes 1/2 cup Water 1/2 pound Ff Process Cheese Product - cut into 1" cubes 1/2 cup Skim milk 1/4 teaspoon Dill weed

Heat oven to 350 F. Clean and scrub potatoes. Prick several times with fork. Bake directly on oven rack for 1 hour or until softened (or microwave for approx. 3-4 minutes each). Remove from oven and cut potatoes in half lengthwise. Holding each potato half in a towel, scoop out center, leaving a 1/4" shell. With mixer, beat togethr cooked potato, 2 tb skim milk, green onions and pepper, beating until smooth. Fill potato shells with mixture and keep warm. Cook broccoli, red pepper slices and cauliflower in water until crisp-tender. Drain. In same saucepan, place cheese cubes and milk. Cook over medium heat, stirring occasionally, until cheese melts. Stir in vegetables and dill weed. Serve over potatoes. 6 servings, each 103 calories, 10 g protein, 16 g carbohydrates, 0 g fat, 7 mg cholesterol, 547 mg sodium.