1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, brush with olive oil and sprinkle with salt, then bake directly on rack for 45–60 minutes until tender.

2. While potatoes bake, steam broccoli florets until bright green and crisp-tender, about 3–4 minutes; set aside.

3. Shred cooked chicken breast into bite-sized pieces and set aside.

4. When potatoes are done, let cool slightly, then slice each in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.

5. Add shredded chicken, steamed broccoli, Greek yogurt, half the cheddar cheese, garlic powder, salt, and pepper to the bowl and mix until creamy.

6. Spoon filling back into potato shells, mound evenly, place on a baking sheet, top with remaining cheddar, and bake at 375°F (190°C) for 10–12 minutes until cheese melts and is golden.

7. Remove from oven, let cool 2–3 minutes, then garnish with green onions or hot sauce as desired and serve immediately.