Cheddar Broccoli Soup Stuffed Twice

Pierce potatoes with a fork, place on a baking sheet, coat with oil, and bake until tender (e.g., at 400°F for about 1 hour).

Once baked and cooled enough to handle, slice the potatoes in half lengthwise.

Carefully scoop out the potato flesh, leaving about a 1/4-inch border to create potato skins. Place the scooped potato into a large mixing bowl.

To the bowl with the potato flesh, add bacon bits, onion powder, garlic powder, sour cream, chopped chives, softened butter, salt, and pepper.

Mash and mix all ingredients until well combined.

Transfer the mashed potato mixture to a piping bag and set aside.

To make the soup, melt butter in a saucepan over medium heat. Add the diced onion and sauté until softened.

Add the minced garlic and cook for another minute until fragrant.

Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes.

Slowly whisk in the evaporated milk and chicken stock until the mixture is smooth.

Add the broccoli florets, bring to a simmer, and cook until the broccoli is tender.

Reduce the heat to low and stir in the shredded cheddar cheese until it's fully melted and the soup is creamy.

Stir in hot sauce for extra spice, if desired.

Ladle the finished cheddar broccoli soup into the hollowed-out potato skins.

Pipe the mashed potato mixture on top of the soup-filled potatoes.

Bake or broil the stuffed potatoes until the mashed potato topping is golden brown and heated through.