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 :

1. Preheat oven to 400 degrees (F).
2. Line a small baking sheet with parchment paper; set aside.
3. Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
4. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise.
5. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
6. Rub the outsides of the potato skins with a little olive oil.
7. Place the skins on the prepared baking sheet and set aside.
8. 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 onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese.
9. Divide the filling evenly among the potato shells then top with remaining cheese.
10. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through.