Broccoli Cheddar Stuffed Twice Baked Potatoes

• 4 Large Russet Potatoes
• 1 Tablespoon Olive Oil
• 1 Onion, Diced
• 4 cloves Garlic, Minced
• 1 head Broccoli Florets
• 3/4 cups Nonfat Greek Yogurt
• 2 Tablespoons Milk
• 1 teaspoon Each - Pepper, Garlic Powder
• 1/2 teaspoons Sea Salt
• 1 cup Sharp, White Cheddar Cheese, Shredded
• Scallions, For Serving

1. Preheat oven to 450 F.
2. Poke holes into the washed potatoes. Microwave potatoes for 3 minutes. Flip them over and microwave for another 4 minutes. (When pierced with a fork they should be almost cooked, but not totally).
3. While potatoes cook ... In a skillet over medium-high heat add oil, onions, and garlic. Let the mixture cook for about 2 minutes. Add the broccoli and let it cook for another 3 minutes, until broccoli is crisp/tender. Remove pan from heat.
4. Place potatoes onto a baking sheet, and bake for 20 minutes until skin starts to get crispy. Remove from oven, cut a slit down the center, and let potatoes cool for 5 minutes. Once cooled enough to handle spoon out some of the insides of the potatoes, but make sure to leave a little lining the skins (so they don't fall apart on you).
5. In a large bowl combine scooped out potato, yogurt, milk, the broccoli mixture and spices. Stir well to combine, and now toss in 1/2 cup of cheese. Stir again, taste and adjust seasoning if needed.
6. Spoon mixture back into the potato skins, and top with remaining 1/2 cup cheese. Bake for 15 minutes until cheese is bubbly and browning.
7. Serve topped with scallions and enjoy!

potatoes, olive oil, onion, garlic, broccoli florets, yogurt, milk, pepper, salt, cheddar cheese, scallions

Taken from tastykitchen.com/recipes/sidedishes/broccoli-cheddar-stuffed-twice-baked-potatoes/ (may not work)