Broccoli and Cheddar Twice-Baked Potatoes

Ingredients:

• 4 large russet potatoes

• 1 tsp olive oil

• 3 ½ tsp salted butter, softened

• ½ cup fat-free Greek yogurt

• ¼ cup milk

• ½ tsp salt

• ½ tsp black pepper

• ¾ tsp dried chives

• ¾ tsp garlic powder

• ½ tsp onion powder

• ½ tsp onion flakes

• ½ tsp dried dill weed

• ½ tsp paprika

• ½ cup cooked broccoli, chopped (divided)

• 2 cups shredded cheddar cheese (divided)

Instructions:

1. Preheat Oven & Prepare Potatoes:

   • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   • Scrub potatoes, pat dry, and prick with a fork. Bake directly on the oven rack for 1 hour or until tender. Let cool slightly.

2. Hollow Out Potatoes:

   • Once cool enough to handle, slice each potato in half lengthwise. Scoop out the flesh into a large bowl, leaving a ¼-inch thick shell to hold the filling.

   • Brush the outside of the potato skins with olive oil and place them on the prepared baking sheet.

3. Make the Filling:

   • Add softened butter to the potato flesh and mash until smooth.

   • Stir in Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill, paprika, ½ cup chopped broccoli, and ¾ cup cheddar cheese. Mix well.

4. Fill & Bake:

   • Spoon the filling evenly back into the potato skins. Top with the remaining 1 ¼ cups cheddar cheese.

   • Bake for 20-25 minutes until the cheese is bubbly and golden.

5. Serve & Enjoy!

   • Let cool slightly before serving. Garnish with extra chives or a sprinkle of paprika if desired.

These creamy, cheesy twice-baked potatoes are the perfect side dish or satisfying meal on their own! 🧀🥦