Name: Broccoli and Cheddar Twice-Baked Potatoes
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 twice-baked potatoes
Ingredients: 4 medium russet potatoes, washed well and dried; 1 teaspoon olive oil; 3 and 1/2 tablespoons salted butter, very soft; 1/2 cup non-fat Greek yogurt; 1/4 cup buttermilk; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3/4 teaspoon chives; 3/4 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; 2 cups cheddar cheese, shredded, divided