4 medium sized russet potatoes
2 tbsp olive oil
2 large heads of broccoli
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups shredded cheddar cheese
1/4 chopped chives
1/2 cup low fat milk
low fat sour cream or greek yogurt (for topping)
1. Preheat an oven to 425 degrees F. Place potatoes on a baking sheet and drizzle with olive oil. Bake for one hour.
2. Meanwhile, in a large pot cover broccoli with water and bring to a boil. Cook for 5 minutes and drain broccoli.
3. Remove potatoes from the oven and cut in half. Lower oven temperature to 350 degrees. Wait for potatoes to cool and scoop out the potato mixture, leaving the skins intact. Place the potato mixture into a large bowl and mash with a potato masher or large fork. Combine broccoli, salt and pepper, 1 cup cheese, chives, and milk together. Fill the potato skins with the new potato mixture and sprinkle the additional 1/2 cup shredded cheese on to the potatoes.
4. Bake at 350 degrees for another ten minutes until cheese is fully melted.