Directions
- Preheat the oven to 400°F (200°C) and line a small baking tray with parchment paper. Set aside.
- Place the potatoes in a small baking dish and bake for 1 hour or until tender. Remove from the oven and allow to cool slightly.
- Once the potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the potato flesh, leaving the skins intact. Lightly rub the outside of each potato shell with olive oil and place them on the prepared baking tray.
- Mash the scooped-out potato in a large bowl with butter until smooth. Add Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, paprika, broccoli, and 3/4 cup of cheddar cheese. Mix until well combined.
- Spoon the filling evenly back into the potato skins. Top each with the remaining cheese.
- Bake for 20–25 minutes or until the cheese is melted and the potatoes are heated through.
- Remove from the oven and let cool slightly before serving.
Recipe Details
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Difficulty: Medium
Variations & Substitutions
- Swap cheddar for mozzarella or pepper jack for a different flavor profile.
- Add cooked bacon bits or diced ham for extra savory goodness.
- Use sweet potatoes instead of russet potatoes for a slightly sweeter, colorful alternative.
- Replace Greek yogurt with sour cream for a richer, creamier filling.
Serving Suggestions
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