cup sour cream (or plain Greek yogurt, which is what I used)
cup grated sharp cheddar cheese, plus more for topping
Tablespoons finely chopped fresh chives
teaspoon kosher salt
Preheat your oven to 400°F and line a baking sheet with aluminum foil.
Prick the potatoes several times with a for and place on the foil-lined baking sheet. Bake for an hour, or until fully cooked through. Allow to cool slightly.
Bring a pot of water to a simmer. Place the broccoli in a steamer basket over the simmering water and steam for 3-4 minutes, until crisp-tender.
Slice the top one-third off of each potato and set aside for another use or discard. Using a spoon, carefully scoop out the potato from the bottom larger halves, leaving the skin intact, and place into a bowl.
Mash the potatoes with a potato masher. Stir in the sour cream (or Greek yogurt), broccoli, 1 cup cheese, chives, and salt.
Divide the filling between the potato shells, and grate some additional cheddar cheese onto the top of each potato.
Bake for another 10 minutes, or until heated through. Serve hot.