Broccoli and Cheddar Twice-Baked Potatoes

Ingredients

• 4 mediÜm rÜsset potatoes, washed well and dried
• 1 teaspoon olive oil
• 3 and 1/2 tablespoons salted bÜtter, very soft
• 1/2 cÜp non-fat Greek yogÜrt
• 1/4 cÜp bÜttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon chives
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried onion flakes
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon paprika
• 1 and 1/2 cÜps cooked broccoli, chopped, divided
• 2 cÜps cheddar cheese, shredded, divided

InstrÜctions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
2. Place potatoes in a small baking dish and bake for 1 hoÜr, or Üntil soft. Remove from oven and set aside to cool. Once the potatoes are cool enoÜgh to safely handle, slice each one in half, lengthwise. Scoop oÜt the potato pÜlp and place it into a large bowl, being carefÜl to leave the skins intact. RÜb the oÜtsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.

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