Recipe by: reciperunner

Twice baked potatoes stuffed with broccoli, chicken, and cheese are sure to please everyone in the family!

INGREDIENTS

• 2 large russet potatoes
• 1 cooked chicken breast, shredded
• 1/2 cup frozen broccoli florets, defrosted and chopped
• 1/2 cup cheddar cheese, shredded
• 4-5 tablespoons low sodium chicken broth
• 1/4 cup plain non fat Greek yogurt
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder (optional)

DIRECTIONS

1. Preheat oven to 450 degrees and line a baking sheet with foil.
2. Wash the potatoes then pierce holes in them with a fork and place them on the prepared baking sheet.
3. Bake the potatoes for about an hour.
4. When the potatoes are fork tender, cut them in half lengthwise and scoop out the inside leaving a 1/4 inch border all the way around.
5. In a large bowl mash the flesh of the potatoes, chicken broth, salt, pepper, garlic powder, and Greek yogurt .
6. When the potato filling is smooth, fold in the shredded chicken, cheese, and broccoli.
7. Put the filling back into the hollowed out potato skins and bake them in the oven for another 10-15 minutes or until the cheese is melted and the filling is heated through.