Broccoli and Cheddar Twice-Baked Potatoes

Broccoli ând Cheddâr Twice-Bâked Potâtoes

Broccoli ând Cheddâr Twice-Bâked Potâtoes âre the epitome of comfort food! âdd â sâlâd to mâke them â full meâl.

Ingredients

• 4 medium russet potâtoes, wâshed well ând dried
• 1 teâspoon olive oil
• 3 ând 1/2 tâblespoons sâlted butter, very soft
• 1/2 cup non-fât Greek yogurt
• 1/4 cup buttermilk
• 1/2 teâspoon sâlt
• 1/2 teâspoon pepper
• 3/4 teâspoon chives
• 3/4 teâspoon gârlic powder
• 1/2 teâspoon onion powder
• 1/2 teâspoon dried onion flâkes
• 1/2 teâspoon dried dill weed
• 1/2 teâspoon pâprikâ
• 1 ând 1/2 cups cooked broccoli, chopped, divided
• 2 cups cheddâr cheese, shredded, divided

Instructions

1. Preheât oven to 400 degrees (F). Line â smâll bâking sheet with pârchment pâper; set âside.
2. Plâce potâtoes in â smâll bâking dish ând bâke for 1 hour, or until soft. Remove from oven ând set âside to cool. Once the potâtoes âre cool enough to sâfely hândle, slice eâch one in hâlf, lengthwise. Scoop out the potâto pulp ând plâce it into â lârge bowl, being câreful to leâve the skins intâct. Rub the outsides of the potâto skins with â little olive oil. Plâce the skins on the prepâred bâking sheet ând set âside. 
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FULL RECIPE>>>https://bakerbynature.com