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1. Preheat your oven to 400°F (200°C).
2. Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean towel.
3. Prick each potato several times with a fork to allow steam to escape while they bake.
4. Rub the potatoes with a little olive oil and sprinkle with salt for crispy skin.
5. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
6. While the potatoes are baking, bring a small pot of water to a boil.
7. Add the fresh broccoli florets to the boiling water and blanch for about 2-3 minutes until bright green and slightly tender.
8. Transfer the broccoli to a bowl of ice water to stop the cooking process, then drain and chop into small pieces.
9. Once the potatoes are done baking, let them cool for 10-15 minutes until safe to handle.
10. Cut each potato in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato on the skin.
11. In a large mixing bowl, combine the scooped-out potato flesh, softened butter, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mash until smooth and creamy.
12. Fold in the chopped broccoli and shredded cheddar cheese until well combined.
13. Preheat your oven to 375°F (190°C).
14. Fill each potato skin with the broccoli and cheese filling, packing it gently but firmly.
15. If desired, sprinkle extra shredded cheddar cheese on top.
16. Place the filled potatoes on a baking sheet and return them to the oven.
17. Bake for an additional 20-25 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
18. Remove the twice baked potatoes from the oven and let them cool for a few minutes.
19. Sprinkle the chopped green onions over the top for garnish.
20. Serve warm as a delicious side dish or hearty main course.
21. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days.
22. To reheat, place the potatoes in a preheated oven at 350°F (175°C) for about 15-20 minutes, or microwave for a quicker option.

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