Instructions

1. Prepare the potatoes: Preheat your oven to 425°F (220°C). Scrub the potatoes well and pat them completely dry. Pierce each potato several times with a fork, then rub the skins with olive oil.
2. Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45–60 minutes, or until the potatoes are tender when pierced with a fork.
3. Scoop out the potatoes: Allow them to cool slightly until they are easy to handle. Slice each potato lengthwise, leaving the skin intact. Carefully scoop the fluffy potato into a large bowl, leaving a thin layer of potato inside the skins so they hold their shape.
4. Make the filling: Add the softened butter, Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, and paprika. Mash until creamy and well combined.
5. Add the broccoli and cheese: Gently fold in the chopped broccoli and 1½ cups of the shredded cheddar cheese, reserving the remaining ½ cup for topping.
6. Stuff the potatoes: Spoon the mixture evenly back into the potato skins. Place the stuffed potatoes on a baking sheet and sprinkle the remaining cheddar cheese over the tops.
7. Bake again: Return the potatoes to the oven and bake for 15–20 minutes, until the filling is hot and the cheese is melted, bubbly, and lightly golden.
8. Serve: Let them cool for a few minutes, then garnish with extra chives if desired. Serve warm as a hearty side dish or a satisfying meal.

Tip: For an extra-crispy potato skin, brush the skins with a tiny bit of olive oil before the second