BROCCOLI CHEDDAR STUFFED POTATOES

ByElina

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). Line a small baking sheet with parchment paper; set aside.
  2. Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
  3. 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.
  4. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  5. 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.
  6. Divide the filling evenly among the potato shells then top with remaining cheese.
  7. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through.

source:allrecipe.com

 

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