Step 1

Preheat the oven to 350°F.

Step 2

Prick a few holes in both sides of the potatoes with a fork or knife.

Step 3

Coat each potato with canola oil and salt.

Step 4

Bake the potatoes for one hour, or until they are fork-tender.

Step 5

Using a sharp knife, slice the top (horizontally) off of each potato.

Step 6

Using a spoon, remove the center of the potatoes and place into a large mixing bowl. Be careful not to tear the potato skin. Lay the hollowed out potato shells on a baking sheet.

Step 7

In a medium saucepan, whisk together 1/4 cup of milk and the flour.

Step 8

Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.

Step 9

Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.

Step 10

Remove from heat, and stir in the cheese and pepper until the cheese melts. Reserve 1/2 cup to 1 cup for the topping.

Step 11

To the bowl of potatoes, add the cheese sauce from the saucepan, mashing and mixing well.

Step 12

Add the broccoli and stir until everything is mixed together.

Step 13

Fill the hollowed-out potato skins with the filling, and make a well in the filling.

Step 14

Pour 2 tablespoons of the cheese sauce into each well and fold the filling over the cheese sauce.

Step 15

Top each potato using the remaining cheese sauce and bake for 15-20 minutes, or until the cheese is melted and the potatoes are warmed through.

Step 16

Garnish with chives.