1. Prick potatoes with fork; place in single layer on microwaveable plate. Microwave on HIGH 10 to 12 min. or until tender. Cool 10 min.
2. Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centres, leaving 1/4-inch-thick shells. Refrigerate removed potato centres for another use. (See tip.)
3. Microwave broccoli in microwaveable bowl 1-1/2 min. or until crisp-tender.
4. Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread dressing onto insides of shells; fill with broccoli and cheese.