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Preheat your oven to 375 degrees F.
Using a fork, poke holes all over the potatoes.
Bake the potatoes until they are tender. Alternatively, you can use the microwave's 'baked potato' setting if you prefer.
Once cooked, cut the potatoes in half and scoop out the insides into a medium bowl, keeping the potato skins intact.
Place the potato skins on a baking sheet.
In the bowl, mix the potato insides with sour cream and cream cheese, mashing them together with a fork or potato ricer.
Add chicken broth gradually until you achieve your desired consistency.
Fold in the steamed broccoli, half of the grated cheddar cheese, and sliced green onion.
Evenly distribute the potato mixture back into the potato skins and sprinkle the remaining cheddar cheese on top.
Return the stuffed potatoes to the oven and bake at 375 degrees F until heated through and the cheese is melted.