Pierce potatoes several times with fork. Place in microwave oven on paper towel. Microwave at High 15 minutes or just until softened. Wrap in paper towels; let stand 5 minutes.

Bring water to a boil in medium saucepan over medium heat. Add broccoli. Cook 5 minutes or until broccoli is crisp-tender. Drain. Add milk, cottage cheese, mustard and red pepper to broccoli in saucepan. Bring to a boil. Reduce heat to medium-low; remove from heat.

Combine 3/4 cup Cheddar cheese, mozzarella cheese and flour in medium bowl. Toss to coat cheese with flour; add to broccoli mixture. Cook and stir over medium-low heat until cheese is melted and mixture is thickened.

Cut potatoes open. Divide broccoli mixture evenly among potatoes. Sprinkle with remaining 1/4 cup Cheddar cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Starch, 2 Meat, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 381; Calories from fat 22%; Total Fat 9g; Saturated Fat 5g; Protein 24g; Carbohydrates 51g; Cholesterol 33mg; Sodium 647mg; Dietary Fiber 2g.