Broccoli Stuffed Twice-Baked Potatoes

Ingredients:

• 4 large Russet potatoes
• 1 1/4 Cup Fat Free Plain Greek Yogurt
• 2 Cups Broccoli, steamed but firm
• 1 Cup Parmesan Cheese grated
• 1 1/2 Tsp. Onion Powder
• 2 Tsp. Garlic Salt
• Fresh Parsley, chopped
• Pepper to taste

Directions:

• Clean the potatoes, then bake them in the oven at 350 degrees for 1 hour. Let cool to touch.
• Slice in half lengthwise and scoop out centers, leaving 1/2-inch rim and set shells aside.
• Mash potato centers and combine with Greek yogurt, blending thoroughly.
• Stir in steamed broccoli
• Stir in Parmesan, onion powder, garlic salt and some parsley.
• Fill potato skins with mixture, sprinkle with a bit more parsley and place in 350° oven for 10 to 15 minutes, or until crispy on top.

http://thescienceofeating.com/2012/04/08/broccoli-stuffed-twicebaked-potatoes/