Ingredients
- °4 russet potato
- °1 tsp olive oil
- °3 & 1/2 tsp 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 tsp onion flakes
- °1/2 tsp dill weed
- °1/2 tsp paprika
- °½ cup cooked broccoli, chopped and divided
- °2 c shredded cheddar cheese, divided
Directions
- Heat the oven to 400 degrees Fahrenheit. Placing butter paper on small baking tray. Sit apart.
- Place the potatoes in a small baking dish and bake for 1 hour or until tender. Take it out of the oven and set it aside to cool.
- Once the potatoes are cool enough to handle safely, cut each bean in half lengthwise. Extract the potato core and place it in a large bowl, being careful to leave the peel intact.
- Rub the outside of the potato peel with a little olive oil.
- Place the crust on the prepared baking tray and set aside.
- butter is added to the potato pulp and mashed – using an electric mixer or potato masher – until fairly smooth; Add the Gree- yogurt, buttermilk, salt, pepper, chives, garlic, onion powder, onion flakes, dill weed, paprika, broccoli and 3/4 c of cheese.
- Divide the filling evenly among the potato peelings and cover with the remaining cheese. Bake for 20-25 minutes or until cheese is melted and potatoes are completely heated through.
ENJOY!
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