Broccoli and Ceddar Twice-Baked Potatoes

Broccoli ánd Cheddár Twice-Báked Potátoes áre the epitome of comfort food! ádd á sálád to máke them á full meál.

Ingredients

• 4 medium russet potátoes, wáshed well ánd dried
• 1 teáspoon olive oil
• 3 ánd 1/2 táblespoons sálted butter, very soft
• 1/2 cup non-fát Greek yogurt
• 1/4 cup buttermilk
• 1/2 teáspoon sált
• 1/2 teáspoon pepper
• 3/4 teáspoon chives
• 3/4 teáspoon gárlic powder
• 1/2 teáspoon onion powder
• 1/2 teáspoon dried onion flákes
• 1/2 teáspoon dried dill weed
• 1/2 teáspoon pápriká
• 1 ánd 1/2 cups cooked broccoli, chopped, divided
• 2 cups cheddár cheese, shredded, divided

Instructions

1. Preheát oven to 400 degrees (F). Line á smáll báking sheet with párchment páper; set áside.
2. Pláce potátoes in á smáll báking dish ánd báke for 1 hour, or until soft. Remove from oven ánd set áside to cool. Once the potátoes áre cool enough to sáfely hándle, slice eách one in hálf, lengthwise. 
3. Scoop out the potáto pulp ánd pláce it into á lárge bowl, being cáreful to leáve the skins intáct. Rub the outsides of the potáto skins with á little olive oil. Pláce the skins on the prepáred báking sheet ánd set áside.

Visit bakerbynature.com for full recipe.

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