Broccoli Cheddar Stuffed Twice Baked Potatoes

Preheat oven to 450 F.

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).

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.

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).

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.

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.

Serve topped with scallions and enjoy!