Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Wash and scrub the potatoes thoroughly. Bake them directly on the oven rack for 45-60 minutes until tender. Let them cool slightly for easier handling.

Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and cook until thickened. Remove from heat and stir in sour cream and 1 cup of shredded cheddar cheese. Season with salt and pepper.

Slice the baked potatoes in half and scoop out the flesh, leaving a thin layer in the skins. Arrange the potato shells in the prepared baking dish. In a mixing bowl, combine the scooped potato flesh, cooked chicken, broccoli, and cheese sauce. Toss to coat evenly.

Spoon the filling mixture into each potato shell, dividing it evenly. Top with the remaining shredded cheddar cheese.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let cool for a few minutes before serving.

Garnish with chopped chives or green onions if desired. Serve warm and enjoy this comforting dish!