Broccoli and Cheddar Twice-Baked Potatoes – A Cheesy, Creamy, and Flavorful Delight!

Preheat the oven to 400°F (200°C).
Rub the washed potatoes with olive oil and sprinkle lightly with salt. Place them directly on the oven rack or a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork. Allow the potatoes to cool slightly once baked.
Scoop Out the Potatoes:

When the potatoes are cool enough to handle, cut them in half lengthwise. Use a spoon to scoop out the flesh of each potato, leaving about ¼ inch of potato around the edges to form a shell. Place the scooped potato flesh in a large mixing bowl.
Make the Filling:

To the potato flesh, add butter, Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, and paprika. Mash everything together until smooth and well-combined.
Mix in the Broccoli and Cheese:

Fold in 1 cup of shredded cheddar cheese and 1 cup of cooked, chopped broccoli into the mashed potato mixture, reserving the remaining cheese and broccoli for the topping.
Stuff the Potatoes:

Spoon the cheesy broccoli mixture back into the potato skins, dividing it evenly among the 8 potato halves.
Bake Again:

Place the stuffed potatoes on a baking sheet and sprinkle the remaining cheddar cheese and broccoli over the top. Return to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly and the tops are golden brown.
Serve:

Remove from the oven and let cool for a few minutes before serving. Garnish with additional chives or a sprinkle of paprika if desired.
Serving and Storage Tips: