Description

These twice-baked potatoes are comfort food at its best. They are crispy on the outside, creamy and cheesy on the inside. They make a wonderful side dish or even a main dish with a side salad.

Ingredients

• 4 medium Russet potatoes, washed and dried
• 1 t. olive oil
• 3 1/2 T. salted butter, soft
• 1/2 c. non-fat Greek yogurt or sour cream
• 1/4 c. buttermilk
• 1/2 t. salt
• 1/2 t. black pepper
• 3/4 t. chives
• 3/4 t. garlic powder
• 1/2 t. onion powder
• 1/2 t. dried onion flakes
• 1/2 t. dried dill weed
• 1/2 t. paprika
• 1 1/2 c. cooked broccoli, chopped
• 2 c. shredded Cheddar cheese, divided or favorite cheese
• bacon bits for serving, if desired

Steps

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. Bake for 1 hour, or until soft. Remove from oven; set aside to cool.
3. Once the potatoes are cool enough to handle, slice each one across in half. Scoop out the potato from the skins; place in a large bowl, leaving the skins intact.