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


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.

Place the skins on the prepared baking sheet and set aside.

Add the butter to the potato pulp and mash – using an electric mixer or a potato masher – until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onionflakes, dill weed, paprika, broccoli and 3/4 cup of the cheese.

Divide the filling evenly among the potato shells then top with remaining cheese.

Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through

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