- Preheat oven to 375°F (190°C). Prick each potato a few times with a fork. Bake approx. 1 hr., or until tender. Cool until comfortable enough to handle.
- Meanwhile, cut broccoli crown into 6 florets; cook in boiling water until just tender, about 2 min. Transfer broccoli to bowl of ice water to cool. Drain well and coarsely chop.
- Laying potatoes on work surface. Cutting cross-wise, slice off top third of each potato. Carefully scoop out as much potato flesh as possible without breaking the potato "shells". In bowl, mash potato flesh until smooth; mix or whip in butter, sour cream and milk. Mix in broccoli, green onion, salt, pepper and 3/4 of the cheese. Mound mixture in potato shells; sprinkle with remaining cheese.
- Place stuffed potatoes in baking dish lined with parchment paper. Bake again in 375°F (190°C) oven 25 to 30 min, or until golden.
Tip: Asparagus blanched 30 sec., cooled and chopped into bite-sized pieces can be substituted for the broccoli.