Broccoli Cheddar Stuffed Potatoes

Description

Veggies make it healthier....FACT!

Details

Cooking Time:		80
Recipes Makes:		8
Calories:		412
Carbs:		22.6
Fat:		12.3
Protein:		8.3

Ingredients

• 4 medium russet potatoes, washed well and dried
• 1 teaspoon olive oil
• 3 tablespoons salted butter, very soft
• 1/2 cup non-fat Greek yogurt
• 3 tablespoons buttermilk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried onion flakes
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon paprika
• 1 and 1/2 cups cooked broccoli, chopped, divided
• 1 cup cheddar cheese, shredded, divided

Directions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
2. Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
3. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
4. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
5. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese.
6. Divide the filling evenly among the potato shells then top with remaining cheese.
7. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. 

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