Preheat oven to 450° F. and line a baking sheet with foil. Wash the potatoes, pat them dry and then pierce holes in them with a fork. Rub the potatoes with a little olive oil and sprinkle with salt. Place them on the prepared baking sheet. Bake for about 45 minutes, flipping them halfway through, then remove the pan from the oven.

Push the potatoes to one side and add the broccoli to the other side. Drizzle the broccoli with olive oil, salt and pepper. Toss until coated and then spread out into a single layer. Put the sheet pan back in the oven and roast for another 15 minutes or until the broccoli is tender and crisp on the edges. If the potatoes still are tender, remove the broccoli and continue to roast the potatoes.

Once baked, cut the potatoes in half lengthwise and scoop out the inside leaving a 1/4 inch border all the way around. Put the flesh of the potatoes into a large bowl along with the milk, Greek yogurt, spices, salt and pepper. Use a potato masher to mash the filling adding more milk, yogurt, salt and pepper as needed.

When the potato filling is at your desired consistency, fold in the shredded chicken, 1/4 cup of cheese, and the chopped roasted broccoli. Taste for seasoning.

Put the filling back into the potato skins and bake them in the oven for another 10 minutes or until the cheese is melted and the filling is heated through.