° 4 russet potatoes
°1 teaspoon of olive oil
°3 and 1/2 teaspoons very soft salted butter
°1/2 cup fat-free Greek yogurt
°A quarter cup of milk
° 1/2 teaspoon salt
° 1/2 teaspoon pepper
°3/4 teaspoon of chives
°3/4 teaspoon of garlic powder
° 1/2 teaspoon onion powder
°1/2 teaspoon of onion flakes
°Half a teaspoon of dill herb
° 1/2 teaspoon paprika
° cup cooked, chopped and divided broccoli
°2 c grated cheddar cheese, divided
Preheat oven to 400 degrees F . We put parchment paper on a small baking tray. Sit farther away.
Place the potatoes in a small baking dish and bake for 1 hour, or until tender. Take it out of the oven and set it aside to cool.
Once the potatoes are cool enough to handle safely, cut each potato in half lengthwise. Scoop out the potato pulp and place it in a large bowl, making sure to leave the skin intact.
Rub the outside of the potato skins with a little olive oil. Place crust on 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 yogurt, buttermilk, salt, pepper, chives, garlic, onion powder, onion flakes, dill herbs, paprika, broccoli and 3/4 cup of the cheese.
Divide the filling evenly among the potato peels and cover with the remaining cheese. Bake for 20-25 minutes or until cheese is melted and potatoes are completely heated through.