Chicken Curry Stuffed Potatoes

4 med. baking potatoes
1 cup chicken broth
2 Tb. flour
1/2 tsp. curry powder
1/4 tsp. onion salt
1 Tb. oil
2 cups fresh broccoli florets or frozen cut broccoli
1/4 cup chopped red bell pepper
1 cup sour cream
2 tsp. lemon juice
1 cup chopped cooked chicken
1/2 cup. shredded cheddar cheese

Heat oven to 400. Pierce potatoes with fork. Bake at 400 for 45-55 min, or until tender.

OR

Pierce potatoes with fork; place in microwave and cook on high for 5 minutes; turn potatoes. Microwave for an additional 5- 7 minutes, or until tender. Cover to keep warm.

In a small bowl using a wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in a large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper, cook and stir 5- 7 minutes or until broccoli is crisp-tender. Reduce heat to medium. Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat for 2 minutes.

To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individual plates, spoon chicken mixture over hot potatoes. Sprinkle with cheese.