Twice-Baked Potatoes Verde
page 146-47 in the book

1 wash the potatoes and dry with a towel. With your fingers, rub a small amount of oil on the skins to keep them from drying out during baking. Bake at 400 degrees F for 15 minutes. Pierce the potatoes a couple of times with a fork. Reduce temperature to 350 degrees F and continue baking for another 45 minutes, or until the potatoes are tender when poked or pinched. (They can be baked a day or two in advance if it's more convenient. They can also be cooked in the microwave. Be sure to oil and pierce the skins before microwaving.)
2 while the potatoes are baking, steam or boil the broccoli until tender. Put the broccoli, along with half of the milk, in a blender or food processor and puree.
3 slice the potatoes in half and scoop out the contents into a mixing bowl, leaving a fairly thin jacket. Arrange the potato jackets on a baking sheet.
4 add broccoli and all the remaining ingredients to the potato pulp and mix by hand or with an electric mixer. Adjust the texture of the potatoes to your liking by using more or less milk, though you don't want them to be too thin and runny.
5 spoon a generous amount of the filling into the jackets. Bake at 350 degrees F for 15 to 20 minutes. Serve immediately.

Mexicali Corn Salad

- 4 large russet potatoes
- 2 cups chopped broccoli
- 2/3 cup lowfat milk
- 1 bottle (8 ounces) green taco sauce
- 8 ounces Cheddar cheese, grated
- Salt and pepper
- Cayenne (optional)