Broccoli & Cheddar Twice Baked Potatoes

It's Thursday night.  I'm watching Grey's Anatomy, catching up on emails, yawning and craving a glass of wine.  Tomorrow the kids and I are headed to my parents for Easter weekend, after we pick up great-grandma and I'm topping it all off with a dentist appointment on Monday before we head back.  Fun stuff, huh?

My life is so exciting.

Yawn.

Well, at least we eat pretty good food at our house.  That sometimes makes up for the boring parts.

I've made my share of boring potatoes.  Potatoes that are bland, dull and well, like I said, boring.  But these beauties my friends are not boring.  They are creamy and cheesy on the inside, yet crispy and salty on the outside.

And you'll feel a tad better about eating them since I threw in some greenery.

Let's dig in.

Broccoli & Cheddar Twice Baked Potatoes

{Print this Recipe!}

2 large baking potatoes

1 c. finely chopped broccoli

1 c. shredded cheddar cheese

1/2 c. plain Greek yogurt

1/4 c. milk

1 t. onion powder

1 t. garlic powder

1 t. pepper

1 t. salt

Preheat the oven to 375 degrees.  Wash and dry the potatoes.  Generously rub with olive oil and sprinkle with salt.  Bake for 1 hour, remove from oven and allow to cool for a bit.

Cut potatoes in half lengthwise.  Scoop out the pulp of the potato and put into a bowl.  Add remaining ingredients to the bowl and mix to combine.  Put this filling mixture back into the skins of the potatoes.  Put back into the oven until heated through and golden.  Serves four.

What's awesome about these potatoes is that you can also wrap them up with plastic wrap before you bake them, throw them in the freezer and save for another night.

And with that folks....I'm out.

I can't keep my eyes open or fingers from falling off the keyboard.  Goodnight!