2 medium to large Russet Potatoes
1/2 cup nonfat, plain Greek yogurt
1/4 cup skim milk
2 cups broccoli, chopped (I used frozen)
1/4 cup shredded cheddar cheese, separated (I used mild, but medium or sharp would be best)

2 medium to large Russet Potatoes 1/2 cup nonfat, plain Greek yogurt 1/4 cup skim milk 2 cup s broccoli, chopped (I used frozen) 1/4 cup shredded cheddar cheese, separated (I used mild, but medium or sharp would be best)

Preheat the oven to 400 degrees F.
While the oven is preheating, puncture the potato multiple times with a fork, and bake in the microwave. I heated both potatoes up together on a plate for 5 minutes on high, then flipped them and cooked for another 5 minutes. Cooking times will vary, so just cook until soft.
Once potatoes are cooked, slice them in half lengthwise.
Scoop the potato flesh out of each of the four potato halves and put them in a bowl, leaving four skins. I removed the potato flesh by scoring the potato like an avocado. The skins don’t need to be sturdy.
Place the four empty skins alongside each other on a greased baking sheet.
In the bowl, use a fork to mash the potato. Add the Greek yogurt, milk, broccoli and about half of the cheese, and stir well to combine.
Once the potato and broccoli mixture is well combined with a mashed potato consistency, scoop out the mixture and evenly divide it onto the four potato skins.
Evenly sprinkle the remaining cheese on top, and bake for about 20 minutes.