Preheat your oven to 400°F (200°C). Prick the potatoes several times with a fork and rub them with olive oil and a pinch of salt.

Place the potatoes directly on the middle oven rack and bake for 45-60 minutes, or until they're easily pierced with a fork.

While the potatoes are baking, steam the broccoli florets until tender-crisp, about 4-5 minutes. Set aside.

Once the potatoes are done, let them cool for 10 minutes until they're safe to handle.

Cut each potato in half lengthwise and carefully scoop out the inside, leaving about ¼ inch of potato flesh attached to the skin.

In a large bowl, mash the scooped potato with butter, sour cream, and milk until smooth.

Stir in the steamed broccoli, 1 cup of cheese, garlic, salt, and pepper until well combined.

Spoon the mixture back into the potato skins and top with remaining cheese.

Return to the oven for 15-20 minutes, until the cheese is melted and bubbly.

Garnish with green onions if desired and serve hot.