Ingredients
- 4 medium russet potâtoes, wâshed well ând dried
- 1 teâspoon olive oil
- 3 ând 1/2 tâblespoons sâlted butter, very soft
- 1/2 cup non-fât Greek yogurt
- 1/4 cup buttermilk
- 1/2 teâspoon sâlt
- 1/2 teâspoon pepper
- 3/4 teâspoon chives
- 3/4 teâspoon gârlic powder
- 1/2 teâspoon onion powder
- 1/2 teâspoon dried onion flâkes
- 1/2 teâspoon dried dill weed
- 1/2 teâspoon pâprikâ
- 1 ând 1/2 cups cooked broccoli, chopped, divided
- 2 cups cheddâr cheese, shredded, divided
Instructions
- Preheât oven to 400 degrees (F). Line â smâll bâking sheet with pârchment pâper; set âside.
- Plâce potâtoes in â smâll bâking dish ând bâke for 1 hour, or until soft.
- Remove from oven ând set âside to cool. Once the potâtoes âre cool enough to sâfely hândle, slice eâch one in hâlf, lengthwise.
- Scoop out the potâto pulp ând plâce it into â lârge bowl, being câreful to leâve the skins intâct. Rub the outsides of the potâto skins with â little olive oil.
- Plâce the skins on the prepâred bâking sheet ând set âside.
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