1. Preheat oven to 400°F (200°C).

2. Scrub potatoes, pierce with a fork, rub with oil and salt, and bake on a sheet for 4560 minutes until tender.

3. While potatoes bake, cook chicken in a skillet with a drizzle of oil until golden and cooked through, about 5 minutes per side, then shred or dice.

4. Steam broccoli florets in boiling water for 3 minutes until tender-crisp, then drain.

5. In a bowl combine chicken, broccoli, half the cheese, sour cream, milk, butter, garlic powder, salt, and pepper.

6. When potatoes are cool enough, cut in half lengthwise, scoop out flesh leaving a thin shell, and mash the flesh lightly.

7. Fold the mashed flesh into the creamy chicken and broccoli mixture.

8. Spoon the filling into each potato shell and top with remaining cheese.

9. Bake stuffed potatoes for 105 minutes until cheese is melted and bubbly.

10. Garnish with green onions or chives before serving.