the skins so they hold their shape.
Make the filling: Add the softened butter, Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, and paprika. Mash until creamy and well combined.
Add the broccoli and cheese: Gently fold in the chopped broccoli and 1½ cups of the shredded cheddar cheese, reserving the remaining ½ cup for topping.
Stuff the potatoes: Spoon the mixture evenly back into the potato skins. Place the stuffed potatoes on a baking sheet and sprinkle the remaining cheddar cheese over the
Broccoli Cheddar Twice-Baked Potatoes
