Stuffed Baked Potatoes

this is a favorite from Jane Brody's Good Food Book

4 large potatoes, baked
1/2 cup skim milk, warmed
1 cup part-skim ricotta cheese
2 sm. cloves garlic, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cups chopped cooked broccoli
2 cups cubed cooked turkey or chicken
1/4 cup grated Parmesan cheese

Cut the potatoes in half lengthwise, and scoop out the cooked flesh with a spoon or melon baller. Set aside the skins.
In a medium bowl, mash the potato flesh with warm milk. Stir in ricotta, garlic, salt, pepper, broccoli, turkey cubes, and 2 T. Parmesan cheese. Stuff the potato mixture into the reserved skins, piling it high. Sprinkle with remaining Parmesan. Place the potatoes in a baking pan, and bake at 350 degrees for about 20 minutes.

* For variety, leave out the Parmesan cheese and sprinkle the tops with shredded cheddar and bacon bits before baking