4 medium russet potatoes, well washed and dried
1 teaspoon of olive oil
3 tablespoons of salted butter, very mild
1/2 cup fat-free Greek yogurt
3 tablespoons of buttermilk
1/2 teaspoon of 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
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
1 cup cheddar cheese, shredded, divided
Preheat the 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 tender.
Once the potatoes are cold enough to handle safely, cut them in half lengthwise.
Remove the potato pulp and place it in a large bowl, taking care to leave the skin intact.
Rub the outside of the potato skin 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 them – using an electric mixer or pestle – until you get a fairly smooth mashed potato. Add the Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill, paprika, broccoli and 3/4 cup cheese.
Spread the filling evenly over the potatoes and cover with the remaining cheese.
Bake for 20-25 minutes or until cheese is melted and potatoes are heated through.