° 4 wine potatoes
°1 teaspoon olive oil
° 3 and 1/2 teaspoon salted butter, very soft
° 1/2 cup fat-free Greek yogurt
°1/4 cup milk
° 1/2 teaspoon salt
° 1/2 teaspoon pepper
° 3/4 teaspoons chives
° 3/4 teaspoons garlic powder
° 1/2 teaspoon onion powder
° 1/2 teaspoon onion flakes
° 1/2 teaspoon of dill herb
° 1/2 teaspoon paprika
° ½ cup cooked broccoli, chopped and chopped
° 2 c shredded cheddar cheese, divided
Heat the oven to 400 degrees Fahrenheit. Place the parchment paper on a small baking tray. Sit far away.
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 potatoes are cool to handle safely, cut every bean in half lengthwise. Take out the core of the potatoes and put them in a large bowl, making sure to leave the skin intact. Rub the outside of the potato peel with a little olive oil. Place the crust on the prepared baking tray and set aside.
butter is added to the potato pulp and mashed – using an electric mixer or potato masher – until fairly smooth; Add the yogurt, buttermilk, salt, pepper, chives, garlic, onion powder, onion flakes, dill weed, paprika, broccoli and 3/4 cup cheese. 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.