Comforting baked potatoes stuffed with cheesy broccoli, perfect for a hearty side or light meal.

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Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork and rub with a little oil and salt. Bake directly on the oven rack for 45–60 minutes, until tender.
While potatoes bake, steam or boil chopped broccoli until just tender (about 4–5 minutes), then drain.
When potatoes are done, let them cool slightly, then slice each lengthwise and scoop out most of the flesh into a bowl, leaving a sturdy shell.
Add butter, sour cream, milk, garlic powder (if using), salt, and pepper to the potato flesh; mash until creamy.
Fold in broccoli and half the cheese into the mashed potato mixture.
Spoon mixture back into the potato shells. Top with remaining cheese.
Return to oven and bake at 375°F (190°C) for another 10–15 minutes, until cheese is melted and bubbly.
Garnish with chopped green onions and serve hot.

You can use sweet potatoes or Yukon Gold instead of russets for a variation.
Add cooked bacon bits or diced ham for a non-vegetarian version.
To make ahead, prepare filling and shells separately; assemble and bake when ready.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cheese.