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\u00b04 russet potato<\/p>\n
\u00b01 tsp olive oil<\/p>\n
\u00b03 & 1\/2 tsp salted butter, very soft<\/p>\n
\u00b01\/2 cup fat-free greek yogurt<\/p>\n
\u00b01\/4 cup milk<\/p>\n
\u00b01\/2 teaspoon salt<\/p>\n
\u00b01\/2 teaspoon pepper<\/p>\n
\u00b03\/4 teaspoon chives<\/p>\n
\u00b03\/4 teaspoon garlic powder<\/p>\n
\u00b01\/2 teaspoon onion powder<\/p>\n
\u00b01\/2 tsp onion flakes<\/p>\n
\u00b01\/2 tsp dill weed<\/p>\n
\u00b01\/2 tsp paprika<\/p>\n
\u00b0\u00bd cup cooked broccoli, chopped and divided<\/p>\n
\u00b02 c shredded cheddar cheese, divided<\/p>\n
For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends.<\/strong><\/p>\n <\/p>\n Heat the oven to 400 degrees Fahrenheit. Placing butter paper on\u00a0 small baking tray. Sit apart.<\/p>\n 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 bean in half lengthwise. Extract the potato core and place it in a large bowl, being careful to leave the peel intact. Rub the outside of the potato peel with a little olive oil. Place the crust on the prepared baking tray and set aside.<\/p>\n butter is added to the potato pulp and mashed \u2013 using an electric mixer or potato masher \u2013 until fairly smooth; Add the Gree- yogurt, buttermilk, salt, pepper, chives, garlic, onion powder, onion flakes, dill weed, paprika, broccoli and 3\/4 c of cheese.\u00a0 Divide the filling evenly among the potato peelings and cover with the remaining cheese. Bake for 20-25 minutes or until cheese is melted and potatoes are completely heated through.<\/p>\n Enjoy !<\/p>\n\n <\/h4>\n
Methods:<\/h2>\n
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