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Poke a few holes in the potatoes and coat them with olive oil and salt
Bake the potatoes at 425 degrees F for 1 hour
Let the potatoes slightly cool and slice the top off
Scoop the inside potato out into a bowl and mix in the bacon, chives, sour cream, garlic powder, onion powder, butter, salt and pepper
Transfer the mixture to a piping bag or ziploc bag
Melt 2 tbsp of butter in a medium soup pan
Add the onions and cook for about 5 minutes
Add the garlic, salt and pepper and cook for another 3 minutes or until the garlic is fragrant
Mix in the flour and cook until the flour is golden brown
Slowly mix in the evaporated milk and chicken stock
Add the broccoli and simmer for 10 minutes
Mix in the cheese a handful at a time until melted
Mix in the hot sauce and season to taste with salt and pepper
Add a ladle of soup to the hollowed out potatoes and fill almost to the top
Pipe the mashed potato mixture on top
Bake in a 450 degree oven for about 10 minutes or until the top is golden brown