Scrub potatoes and prick skins with the tines of a fork. On a microwave-safe plate arrange potatoes, spoke fashion.
Micro-cook potatoes on 100 percent power (high) for 14 to 17 minutes or until tender, rearranging once. Let stand 5 minutes.
Meanwhile, in a microwave-safe 1-quart casserole micro-cook broccoli and water for 3 to 4 minutes or until tender. Cut up any large pieces. Stir in cream cheese and Worcestershire sauce. Cook, covered, on 100 percent power (high) for 1 to 2 minutes or until heated through.
Cut a slit in the top of each potato. Press on ends to open slit. Spoon some topping over each potato.