Step 1

Preheat the oven to 425 F. Wash the potatoes and sprinkle with kosher salt (about 1 teaspoon total). Bake directly on the oven rack for 1 hour, or until tender.

Step 2

Meanwhile, in a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the broccoli, leek and garlic and sweat for 1 minute. Season with a few generous pinches of salt and add 1/2 cup of water. Stir, then cover and reduce the heat to low. Steam for 5 minutes. The broccoli is done when it's tender yet still a little firm. Remove from the heat.

Step 3

Set aside 1 cup of the cooked broccoli mixture. Transfer the remaining broccoli mixture to a food processor. Pulse until chopped but not pureed. Transfer the chopped broccoli to a large mixing bowl and add 1 cup of the shredded cheddar along with the cream cheese, goat cheese and the remaining 4 tablespoons of butter. Stir well and season with black pepper.

Step 4

Once the potatoes have finished baking, carefully transfer to a platter to cool slightly, 5 to 10 minutes. Using a serrated knife, split the tops of the potatoes to expose the insides. Hold a potato half in a towel in one hand, and using a spoon, scoop out the insides and transfer them to the bowl with the broccoli mixture. Be careful not to tear the potato skin. Continue with the remaining potatoes. Arrange the empty skins on the platter. Mix the hot potato-broccoli mixture and check for seasoning with salt and pepper.

Step 5

Using a spoon, fill the potato skins with the broccoli mixture. I like to overfill them slightly, as I love a fully stuffed potato! Top the potatoes with the remaining 1 cup of cheddar and the reserved broccoli mixture. You can hold the potatoes like this for up to 2 hours before baking.

Step 6

Transfer the stuffed potatoes to a baking sheet lined with foil. Bake until the cheese is melted, the skin of the potatoes has slightly crisped and the potatoes are hot, 20 to 25 minutes. Serve immediately.