Bake the potatoes for 40-50 minutes, until they're fork tender. When they're cool enough to handle, cut each potato in half lengthwise.

Using a spoon or melon baller, remove the flesh from each potato half to form a shell. Place the cooked potato flesh into a bowl.

Mix the scooped potato flesh with the cooked bacon, broccoli, green onions, butter and 1/4 cup of the cheese. Season with salt and pepper to taste.

Fill each shell with the potato mixture. Top each filled shell with a sprinkle of the leftover 1/4 cup of cheese.

Bake the loaded potatoes in the oven at 400F until the cheese is melted, about 5-7 minutes. Serve with a dollop of sour cream or plain Greek yogurt, if desired.