ingredients:
°4 russet potato
°1 tsp 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 teaspoon of chives
°3/4 teaspoon garlic powder
°1/2 teaspoon onion powder
°1/2 teaspoon of onion flakes
°1/2 teaspoon of dill
°1/2 tsp paprika
°½ cup cooked broccoli, chopped and divided
°2 c shredded cheddar cheese, divided
Methods :
Heat oven to 400 degrees F. Place parchment paper on a small baking sheet. Sit apart.
Place 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. 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.
butter is added to the potato pulp and mashed – using an electric mixer or potato masher – until fairly smooth; Add Gree yogurt, buttermilk, salt, pepper, chives, garlic, onion powder, onion flakes, dill, paprika, broccoli and 3/4 c cheese. Spread the filling evenly over the potato peelings and cover with the rest of the cheese. Bake for 20 to 25 minutes or until cheese is melted and potatoes are heated through.
Enjoy !
