°4 russet potato, °4 yam, °4 yam,

1 tablespoon olive oil

°3 and 1/2 tsp salted butter, soft

1 cup fat-free Greek yogurt

14 cup milk

1 teaspoon salt

°1/2 teaspoon black pepper

°3/4 teaspoon chopped chives

1 tablespoon garlic powder

°1/2 tsp onion powder

1/2 teaspoon onion flakes

°1/2 teaspoon dill weed

1/2 teaspoon paprika

12 cup chopped and split cooked broccoli

2 cups shredded cheddar cheese

Directions
Preheat the oven to 400 degrees F. Using butter paper, line a small baking tray. Separate yourselves.

Bake the potatoes for 1 hour, or until soft, in a small baking dish. Remove from the oven and leave aside to cool.

Cut each bean in half lengthwise once the potatoes have cooled enough to handle securely. Remove the potato core and set it in a large mixing bowl, leaving the peel intact.

Rub a little olive oil on the outside of the potato skin.

Set aside the crust on the prepared baking tray.

The butter is added to the potato pulp and mashed until fairly smooth using an electric mixer or potato masher. Combine the Gree- yogurt, buttermilk, salt, pepper, chives, garlic, onion powder, onion flakes, dill weed, paprika, broccoli, and 3/4 cup cheese in a mixing bowl.

Fill the potato peelings evenly with the filling and top with the remaining cheese. Bake for 20-25 minutes, or until the cheese is melted and the potatoes are thoroughly heated.

ENJOY!