Creamy Broccoli Twice Baked Spuds

• 4 medium russet potatoes
• Avocado oil spray
• 1/8 tsp coarse sea salt
• 1/2 cup nonfat plain Greek yogurt
• 8 light spreadable cheese wedges (such as Laughing Cow)
• 1/2 cup reduced-fat shredded mozzarella cheese, divided
• 1 1/2 tbsp basil pesto
• 1 cup broccoli florets, chopped into bite-sized pieces
• 1/4 tsp Everything Bagel seasoning

1. Wash and scrub the potatoes thoroughly. Using a fork, poke several holes in each potato. Lightly spray with avocado oil and sprinkle with sea salt.
2. Place the potatoes in an air fryer oven or oven at 400°F and cook for about 45 minutes, or until tender with crispy skins.
3. While the potatoes cook, combine the Greek yogurt, spreadable cheese wedges, half of the mozzarella cheese, and basil pesto in a medium bowl. Stir until smooth and creamy.
4. Once the potatoes are cool enough to handle, slice them open lengthwise. Carefully scoop out the potato flesh, leaving a thin layer inside the skins to help them hold their shape.
5. Add the scooped potato to the cheese mixture and mash until smooth and well combined. Spoon the mixture back into the potato skins and top with the remaining mozzarella cheese.
6. Place the broccoli florets on a baking sheet or air fryer tray. Lightly spray with avocado oil and sprinkle with Everything Bagel seasoning.
7. Return the stuffed potatoes and broccoli to the air fryer oven or oven and cook for an additional 10 minutes, or until the cheese is melted and bubbly and the broccoli is lightly roasted.
8. Top the potatoes with the roasted broccoli and serve warm.

Enjoy!