1 2/3 cups sour cream (more or less, depending upon desired consistency)
1 (2.8-ounce) package bacon recipe pieces
2 tablespoons chopped fresh chives OR 1 green onion, sliced
2 cups shredded sharp cheddar cheese
Preheat your oven to 375 degrees F. Thoroughly wash and scrub potatoes. Pierce potatoes with a fork. Wrap each potato tightly with foil.
Place potatoes on a baking sheet and bake for 1 hour, or until tender.
About 10 minutes before potatoes are done, fill a medium saucepan about 3/4 full of water and bring to a boil over medium high heat. Add broccoli and gently boil for 5 minutes. Drain broccoli in a colander.
Remove potatoes from foil, place in a large bowl and coarsely chop potatoes with a knife (skin included).
Add butter, salt and pepper. Stir with a large spoon until butter is melted.
Add sour cream, bacon pieces, chives (or sliced green onion) and cheese. Stir to combine.
Add cooked broccoli florets and gently stir to combine.
Spoon into a casserole dish that has been sprayed with cooking spray. Cover and bake for 15 minutes, or until completely heated and cheese is melted.