Lightened Up Broccoli Cheddar Twice Baked Potatoes

• Gluten free

• Meat

  • 4 pieces Bacon
  • 1 Bacon bits

• Produce

  • 2 cups Broccoli florets
  • 1 Chives
  • 2 tsp Garlic powder
  • 3 Russet potatoes, large

• Baking & Spices

  • 1 Pepper
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/3 cup Cheddar cheese
  • 1 1/2 Greek yogurt, plain
  • 2 tbsp Milk

Found on fitfoodiefinds.com

Ingredients

• 3 large russet potatoes
• 2 tablespoons olive oil
• salt and pepper, to taste
• 2 cups broccoli florets
• ½ plain Greek yogurt
• 2 tablespoons milk (any kind)
• 2 teaspoon garlic powder
• 4 pieces bacon
• ⅓ cup cheddar cheese
• ¼ teaspoon salt
• pepper, to taste
• bacon bits
• plain greek yogurt
• chives

Directions

• Preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray. Rub olive oil on potatoes, making sure every inch is covered. Generously season with salt and pepper, to taste. Roast at 400ºF for 60 minutes or until you can pierce easily with a fork. Then let cool for at least 30 minutes.
• After potatoes have cooled, cut potatoes in half hamburger style. Then, cut the butts of the potatoes off so that they can easily stand on their own.
• Use a spoon to scoop out flesh. Make sure you leave the sides thick enough so that the skin doesnt cave. Place flesh in a food processor.
• Steam about 2 cups of broccoli so that it becomes soft. If youre steaming broccoli in a bag- cook for about 2 minutes in the microwave. Place in food processor.
• Add Greek yogurt, milk, and garlic powder and process until broccoli florets are pulverized.
• Mix in cheddar cheese, bacon pieces, salt, and pepper.
• Stuff potatoes with the filling you just created. Be generous. Note: you will have leftover mixture! Kind of a lot of it.
• Place back in oven at 350ºF for 15 minutes. Add a sprinkle of cheddar cheese and bake for an additional 5 minutes.