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Preheat the oven to 400°F (200°C). Scrub and dry the russet potatoes, then poke several holes in each with a fork.
Place potatoes directly on oven rack or on a baking sheet lined with foil. Bake for about 45 minutes until tender.
While the potatoes bake, steam broccoli florets for 3-4 minutes until bright green and crunchy. Drain and set aside.
In a saucepan over medium heat, melt butter. Whisk in milk, garlic powder, salt, and pepper. Gradually stir in shredded cheddar cheese until melted and creamy.
Remove baked potatoes from the oven and slice open lengthwise. Fluff the insides with a fork and add dollops of sour cream and steamed broccoli.
Drizzle cheese sauce over the top and return to the oven for an additional 10 minutes until heated through.