Broccoli and Cheddar Twice-Baked Potatoes

Broccoli and Cheddar Twice-Baked Potatoes

Ingredients

• 4 medium russet potatoes, washed and dried
• 1 tsp olive oil
• 3 1/2 tbsp salted butter, softened
• 1/2 cup non-fat Greek yogurt
• 1/4 cup buttermilk
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 tsp chives
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried onion flakes
• 1/2 tsp dried dill weed
• 1/2 tsp paprika
• 1 1/2 cups cooked broccoli, chopped (divided)
• 2 cups shredded cheddar cheese (divided)

Instructions

1. Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
2. Place the potatoes in a baking dish and bake for 1 hour, or until soft. Remove from the oven and let cool. Once cool enough to handle, slice each potato in half lengthwise and scoop out the pulp into a large bowl, leaving the skins intact. Rub the skins with a little olive oil and place them on the prepared baking sheet.
3. Mash the potato pulp with the softened butter until smooth. Stir in the Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, and 1 cup of broccoli, along with 3/4 cup of the cheddar cheese.
4. Fill the potato skins with the mixture and top with the remaining cheese. Bake for 20-25 minutes, or until the cheese is melted and the potatoes are heated through. Serve immediately!