Classic cheesy twice baked potatoes with the added bonus of perfectly steamed broccoli.
Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil and set aside.
Rinse potatoes under water to wash and remove any dirt off the potato skins.
While the potatoes are still wet, rub the outside skins with salt.
Place salted potatoes on the sheet pan and bake for 1 hour. Remove from oven and set aside to cool.
Once the potatoes have cooled enough to touch, slice each one in half, lengthwise. Scoop out the potato inside and add it into a large bowl, careful to leave the skins intact.
Rub the outsides of the potato skins with a little olive oil. Place the skins back on the lined sheet pan and set aside.
In a large bowl add the softened butter to the potato insides and mash with a potato masher or using a stand or hand mixer. Add sour cream, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, chopped broccoli florets and 3/4 cup of the cheese.
Divide the filling evenly among the potato shells then top each one with the remaining cheese.
Bake for 20-25 minutes or until the cheese is melted on top and the potatoes are warmed through. Serve warm.