What a great combination! I swear adding broccoli to anything makes it more healthy and adult. I remember adding broccoli to my mac n cheese in college and thinking I felt WAY more grown up! This is a great side to any dish, we had it with our tri-tip and it was a hit.
Ingredients:
4 medium Russet Potatoes, washed
1 tsp Olive Oil
3 1/2 tbsp Salted Butter, very soft
1/2 cup Non-Fat Greek Yogurt
1/4 cup Buttermilk
1/2 tsp Salt
1/2 tsp Pepper
3/4 tsp Chives
3/4 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dried Dill
1/2 tsp Paprika
1 1/2 cups Broccoli, cooked and chopped
2 cups Cheddar Cheese, shredded, divided
Instructions:
Preheat oven to 400 degrees. Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 1 hour. Remove from oven and set aside to cool. Once the potatoes are cool, slice each one in half, lengthwise. Scoop out the potato and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato and mash - using a potato masher, add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese.
Bake for 20-25 minutes or until the cheese is melted and enjoy!
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