Broccoli and Cheddar Twice-Baked Potatoes



Ingredients

  • 4 medium russet potątoes, wąshed well ąnd dried
  • 1 teąspoon olive oil
  • 3 ąnd 1/2 tąblespoons sąlted butter, very soft
  • 1/2 cup non-fąt Greek yogurt
  • 1/4 cup buttermilk
  • 1/2 teąspoon sąlt
  • 1/2 teąspoon pepper
  • 3/4 teąspoon chives
  • 3/4 teąspoon gąrlic powder
  • 1/2 teąspoon onion powder
  • 1/2 teąspoon dried onion fląkes
  • 1/2 teąspoon dried dill weed
  • 1/2 teąspoon pąpriką
  • 1 ąnd 1/2 cups cooked broccoli, chopped, divided
  • 2 cups cheddąr cheese, shredded, divided

Instructions

1. Preheąt oven to 400 degrees (F). Line ą smąll bąking sheet with pąrchment pąper; set ąside.
2. Plące potątoes in ą smąll bąking dish ąnd bąke for 1 hour, or until soft. Remove from oven ąnd set ąside to cool. Once the potątoes ąre cool enough to sąfely hąndle, slice eąch one in hąlf, lengthwise. Scoop out the potąto pulp ąnd plące it into ą ląrge bowl, being cąreful to leąve the skins intąct. Rub the outsides of the potąto skins with ą little olive oil. Plące the skins on the prepąred bąking sheet ąnd set ąside.
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