Broccoli and Cheddar Twice-Baked Potatoes

Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

Broccoli and Cheddar Twice-Baked Potatoes

Ingredients
  1. 4 medium russet potatoes, washed well and dried
  2. 1 teaspoon olive oil
  3. 3 and 1/2 tablespoons salted butter, very soft
  4. 1/2 cup non-fat Greek yogurt
  5. 1/4 cup buttermilk
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 3/4 teaspoon chives
  9. 3/4 teaspoon garlic powder
  10. 1/2 teaspoon onion powder
  11. 1/2 teaspoon dried onion flakes
  12. 1/2 teaspoon dried dill weed
  13. 1/2 teaspoon paprika
  14. 1 and 1/2 cups cooked broccoli, chopped, divided
  15. 2 cups cheddar cheese, shredded, divided

Instructions
  • 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 1 hour, or until soft. Remove from oven and set aside to cool. 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.