Bake the Potatoes:
Scrub the potatoes, and prick several time with a fork or knife. Place on a baking sheet pan or plate (depending on cooking method you choose).
Microwave: Cook potatoes on full power in the microwave for 5 minutes. Turn over, and continue to cook for 2-5 minutes. When you can pierce potato easily with a fork. Remove from microwave and let cool until it you are able to handle potatoes.
Oven: Roast potatoes at 425 degrees for 45-60 minutes or until you can pierce easily with a fork. Remove from oven and let cool until you are able to handle potatoes.
Prepare the Filling:
Preheat oven to 425 degrees (unless it is already preheated from baking potatoes) . Line a baking sheet pan with foil and spray with nonstick cooking spray.
After potatoes have cooled, cut potatoes in half lengthwise. Use a spoon to scoop out flesh, saving 1 cup of the flesh of the potato for the filling in a medium bowl, (save the rest of the flesh for mashed potatoes or whatever you’d like!) Also, be sure you leave the sides thick enough so that the skin doesn't cave when stuffed.
Steam broccoli until it is tender (you can do this in the microwave or in a pot of boiling water), or you are using frozen broccoli in steamer bag, cook for about 3-4 minutes in the microwave. Chop the steamed broccoli florets until they are very fine.
Add broccoli to the medium bowl with the potato flesh. Add the rest of the ingredients, (except for the toppings). Scoop the filling back into the potato skins and place on baking pan.
Bake for 15-20 minutes, or until cheese is melted to your liking. Let cool for about 5 minutes and top with Greek yogurt, additional bacon, chives, or toppings of choice if desired.