° 4 potatoes
°1 teaspoon of olive oil
° 3 & 1/2 tsp very soft salted butter
° 1/2 cup fat-free Greek yogurt
° 1/4 cup of milk
° 1/2 teaspoon of salt
° 1/2 teaspoon of pepper
° 3/4 cc perennial garlic
° 3/4 tsp garlic powder
° 1/2 teaspoon onion powder
° 1/2 teaspoon onion flakes
° 1/2 teaspoon dill herbs
° 1/2 teaspoon of paprika
° 1⁄2 cup cooked broccoli cut and divided
° 2 C shredded cheddar cheese divided
Preheat oven 400 degrees F. Place parchment paper on a small baking sheet. Sit down.
Place potatoes in a small baking dish and bake for 1 hour or until cooked. Take out of oven and let cool. Once the potatoes are cool enough to handle safely, cut each tablet in half lengthwise. Core the potato 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 crust on prepared baking sheet and set aside.
Add the butter to the potato pulp and mash – using an electric mixer or mashed potatoes – until fairly smooth; Add Greek milk, milk, salt, pepper, chives, chives, onion powder, onion flakes, dill, paprika, broccoli and 3/4 c cheese. Divide the filling evenly between the peeled potatoes and cover with the rest of the cheese. Bake for 20 to 25 minutes or until cheese is melted and potatoes are heated through.