*Ingredients:
°4 red potatoes
°1 teaspoon olive oil
° 3 & 1/2 tsp very light salted butter
°1/2 cup fat-free Greek yogurt
°1/4 cup milk
°1/2 teaspoon salt
°1/2 teaspoon pepper
°3/4 teaspoon perennial garlic
°3/4 teaspoon garlic powder
°1/2 teaspoon onion powder
°1/2 teaspoon onion flakes
°1/2 teaspoon dill
°1/2 teaspoon paprika
°1/2 cup cooked broccoli clip and split
°2C Shredded Cheddar Cheese Divided
*Methods:
Preheat oven to 400 degrees F. Put the butter paper on a small baking tray. Stand aside.
Put the potatoes in a small baking dish and bake for 1 hour or until cooked. Removing from the oven and set apart to cool. Once the potatoes are fresh enough to handle them safely, cut each pill in half lengthwise. Remove the pulp from the potatoes and place in a large bowl, taking care to leave the skin intact. Rub the outside of the potato skin with a little olive oil. Place the crust on the prepared baking tray and set aside.
Add butter to the potato pulp and mash with an electric mixer or potato puree until smooth enough; Add yogurt, yogurt, salt, chilli, chives, garlic, onion powder, onion flakes, dill, paprika, broccoli and cheese 3/4 c. Spread the filling evenly in the potato skins and cover with the remaining cheese. Bake for 20 to 25 minutes or until the cheese is melted and the potatoes are completely hot.
Enjoy!
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