Broccoli and Cheddar Twice Potatoes

°4 red potatoes
°1 tsp olive oil
°3 and 1/2 tsp salted butter, very soft
°1/2 cup fat-free Greek yogurt
°1/4 cup milk
°1/2 tsp salt
°1/2 tsp pepper
°3/4 tsp chives
°3/4 tsp garlic powder
°1/2 tsp onion powder
°1/2 tsp onion flakes
°1/2 tsp dill
°1/2 tsp paprika
°1/2 cup cooked broccoli, chopped and divided
°2°C shredded cheddar cheese, divided
Heat oven to 400 degrees f. Placing butter paper on  baking sheet. Stand apart.
Place the potatoes in a small baking dish and bake for 1 hour or until tender. Remove from the oven and set aside to cool. Once the potatoes are fresh enough to handle safely, cut each bean in half lengthwise. Remove the core from the potato and place in a large bowl, taking care to leave the skin intact. Rub the outside of the potato skin with a little olive oil. Place the crust on the prepared baking sheet and set aside.
Add the butter to the potato pulp and purée with an electric mixer or potato masher until smooth enough; add the Gree yogurt, buttermilk, salt, pepper, chives, garlic, Onion powder, onion flakes, dill, paprika, broccoli and 3/4 c cheese.   Spread the filling evenly in the potato skins and cover with the remaining cheese. Bake for 20 to 25 minutes or until the cheese is melted and the potatoes are completely hot.