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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