Broccoli and Cheddar Twice-Baked Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Broccoli, cooked
  • 3/4 tsp Chives
  • 1/2 tsp Dill weed, dried
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion flakes, dried
  • 1/2 tsp Onion powder
  • 4 Russet potatoes, medium

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 3 tbsp Butter, salted very soft
  • 3 tbsp Buttermilk
  • 1 cup Cheddar cheese
  • 1/2 cup Greek yogurt, non-fat

Found on bakerbynature.com

Description

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

• 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 onion flakes, 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. Serve at once!

Nutrition