Bake potatoes until fork tender and set aside to cool slightly.

In the meantime, cook your bacon (crisp). Chop and set aside.

Steam broccoli florets until al-dente. Drain and set aside.

When potatoes are cool enough to handle, slice in half lengthwise and scoop out potato flesh.

Place potato skins into baking dish (foil lining pan will make clean up easier).

In large bowl, and using an electric mixer (or a hand potato masher), blend together potato flesh, butter, sour cream, & milk. Add salt and pepper. Blend until well mixed.

On low speed (or stir in if using a potato masher), mix in green onion and 3/4 cup of cheese.

Using wooden spoon or spatula, carefully stir in broccoli and bacon.

Scoop potato filling into potato shells. Top with remaining cheese.

Cover loosely with foil and bake for about 20 minutes at 350*. Uncover and continue baking for approx. another 15 minutes or until hot and bubbly.

Top with salsa and sour cream.

Enjoy!