Ingredients:
4 russet potatoes
1 teaspoon olive oil
3 1/2 teaspoons salted butter, very soft
1/2 cup fat-free Greek yogurt
1/4 cup milk
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 onion flakes
1/2 teaspoon dill weed
1/2 teaspoon paprika
1/2 cup cooked broccoli, chopped and divided
2 cups shredded cheddar cheese, divided
Instructions:
Preheat the oven to 400°F (200°C) and line a small baking tray with parchment paper.
Place the potatoes in a small baking dish and bake for 1 hour or until they are tender. Take the potatoes out of the oven and allow them to cool.
Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the potato flesh and transfer it to a large bowl, making sure to keep the potato skins intact. Rub a little olive oil on the outside of the potato skins and place them on the prepared baking tray.
Add the softened butter to the potato flesh and mash it using an electric mixer or a potato masher until it becomes fairly smooth.
Add 1/4 cup cooked broccoli, Greek yogurt, milk, paprika, garlic powder, onion powder, onion flakes, dill weed, and salt and pepper to the mashed potato.. Mix everything well.
Divide the filling evenly among the potato skins and top each potato half with the remaining shredded cheddar cheese.
Bake the potatoes for 20-25 minutes, or until the cheese is melted and the potatoes are heated through.
Serve and enjoy your delicious Broccoli and Cheddar Twice-Baked Potatoes!
Enjoy your meal!