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Kokopelli Peels (stuffed potatoes)

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1/3 cup cottage cheese
3 Tbsp. Parmesan cheese (grated)
1 Tbsp. hot mustard
1 Tbsp lemon juice
1 Tsp. horse radish
2 cups fresh chopped broccoli, steamed and drained (or 10 oz, package of frozen chopped broccoli)
1 chopped Jalapino pepper
3 hot, freshly baked potatoes, halved
Paprika and black pepper

Mix cottage cheese, Parmesan cheese, lemon juice, and mustard and horse raddish until smooth. Stir in the broccoli and Jalapino.

Break up the potato interiors with a fork, but do not break up the peel skins. Top each potato half with the broccoli-cheese mix and sprinkle with paprika and black pepper. Serve the peels hot.