4 medium russet potatoes, washed and dried
1 teaspoon olive oil
4 tablespoons butter, softened
1/2 cup non-fat Greek yogurt
1/3 cup milk
1 teaspoon salt
1 teaspoon pepper
2 green onions, thinly sliced
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups steamed broccoli, chopped, divided
2 cups cheddar cheese, shredded, more for sprinkling
Bake potatoes one hour at 400 degrees. When cool enough to work with, slice in half, length-wise. Scoop out potato, leaving a shell of potato skin. Put scooped potato in a mixing bowl. Mix potatoes with butter. Then beat in yogurt and milk. Mix in remaining ingredients. Blend well. If mixture is too thick, add more milk. Spoon potato mixture into potato skins. Bake another 15 minutes…sprinkle tops with more cheddar, bake another 5 minutes.
