THE BEST BROCCOLI CHEDDAR STUFFED POTATOES
INGREDIENTS:
4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
3 tablespoons buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon chives
1/2 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 cups cooked broccoli, chopped, divided
1 cup cheddar cheese, shredded, divided
DIRECTIONS:
Preheat oven to 400 degrees (F).
Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise.
Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
Rub the outsides of the potato skins with a little olive oil …
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