Instructions
Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper and set aside.
Bake the potatoes in a small dish for about 1 hour or until tender. Remove and allow them to cool.
Once cool enough to handle, cut each potato in half lengthwise.
Carefully scoop out the flesh into a large bowl, keeping the skins intact.
Rub the potato skins with a bit of olive oil and place them on the prepared baking sheet.
Mash the scooped potato with the butter using an electric mixer or masher until mostly smooth.
Mix in Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill, paprika, chopped broccoli, and ¾ cup of cheddar cheese.
Spoon the filling back into the potato skins and top with the remaining cheese.
Bake for 20–25 minutes, or until the cheese is melted and the potatoes are heated through.
Serving Tip
Serve hot as a side or a light main course. These loaded potatoes are perfect with a crisp salad or grilled meat.
Enjoy!
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