1. Preheat the oven to 400°F (200°C) and line a baking tray with foil.

2. Wash and scrub the potatoes, pat dry, pierce with a fork, rub with oil and salt, then bake for 50–60 minutes until tender.

3. While potatoes bake, steam broccoli florets for 4–5 minutes and set aside.

4. In a skillet, melt 1 tablespoon of butter over medium heat, add shredded chicken, season with garlic powder, onion powder, salt, and pepper, then stir in the steamed broccoli.

5. Let the baked potatoes cool for 10 minutes, cut each in half lengthwise, and scoop out the flesh into a bowl.

6. Mash the potato flesh with remaining butter and sour cream until creamy, then fold in the chicken and broccoli mixture and 1 cup of cheese.

7. Spoon the filling back into the potato shells and top with remaining cheese.

8. Return to the oven and bake for 15–20 minutes until the cheese is melted and golden.

9. Remove from oven, garnish with chopped chives or green onions, and serve immediately.