4 medium baking potatoes
2 tablespoons margarine
1/4 cup milk
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 cup chopped broccoli flowerettes
1/4 cup finely chopped red pepper
Pierce potato skin with a fork. Bake potatoes at 450 degrees for 45 minutes or until fork tender. Let stand 5 minutes.
Cut a thin slice off tip of each potato. Carefully scoop out potato insides and reserve shells. In large bowl, with electric mixer at medium speed, beat potato and margarine until creamy. Gradually beat in milk, garlic powder and black pepper; stir in broccoli and red pepper. Spoon mixture into reserve shells. Arrange in baking dish. Bake at 375 degrees for 20-25 minutes or until hot.
