Broccoli Cheddar Twice-Baked Potatoes
Ingredients
- 4 large russet potatoes
- 1 teaspoon olive oil
- 3½ teaspoons salted butter, very soft
- ½ cup fat-free Greek yogurt
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon dried chives
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried onion flakes
- ½ teaspoon dill weed
- ½ teaspoon paprika
- ½ cup cooked broccoli, chopped and divided
- 2 cups shredded cheddar cheese, divided
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