° 4 potatoes
°1 teaspoon olive oil
° 3 & 1/2 tsp very soft salted butter
° 1/2 cup fat-free Greek yogurt
° 1/4 cup milk
° 1/2 teaspoon salt
° 1/2 teaspoon pepper
° 3/4 tsp 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 paprika
° 1⁄2 cup cooked broccoli cut and divided
2 ° C grated cheddar cheese divided
Preheat oven to 400 degrees F. Place the butter paper on a small baking tray. Sit away.
Put the potatoes in a small baking dish and bake for 1 hour or until cooked. Remove from the oven and set aside to cool. Once the potatoes are cool enough to handle them safely, cut each pill in half lengthwise. Extract the potato core and place in a large bowl, taking care 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.
Add butter to the potato pulp and mash – using an electric mixer or potato puree – until fairly smooth; Add Greek milk, milk, salt, pepper, chives, chives, chives, onion powder, onion flakes, dill weeds, paprika, broccoli and 3/4c cheese. Divide the filling evenly between peeling the potatoes and cover with the remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are completely hot.