Step 1

Preheat the oven to 350 degrees F. Scrub each potato clean. Pat potatoes dry with a clean kitchen towel. Use a fork to poke holes all over each potato. Drizzle 1 tbsp olive oil all over the tops of the potatoes. Use your hands to rub the oil to cover the entire potato. Sprinkle each potato with salt and pepper.

Step 2

Place potatoes right on the middle rack in the oven. Bake for 45 minutes.

Step 3

After 45 minutes of baking, add the broccoli and cauliflower to a small baking sheet. Coat the veggies with remaining tbsp olive oil, a pinch of salt, and a pinch of black pepper. Roast the veggies along with the potatoes for 15-20 more minutes. Once the potatoes are fork tender, carefully remove them and the veggies from the oven.

Step 4

Cut the top 1/4 of each potato off. Roughly chop the removed "cap" of the potatoes and then add to a large mixing bowl. Using tongs or oven mitts to grip the potatoes, scoop the inside out of each potato, leaving the skin behind. Add the scooped out potato to the large mixing bowl.

Step 5

Add the heavy cream, sour cream, broccoli, cauliflower, 1/4 sharp cheddar cheese, 1/4 white cheddar, 3/4 the chopped chives, a large pinch of salt, and a small pinch of black pepper to the mixing bowl.

Step 6

Use a fork to mix and roughly mash the potato mixture until combined.

Step 7

Scoop the potato/broccoli/cauliflower filling back into each potato. Make sure to use the back of the spoon to press the filling down to get as much in as possible.

Step 8

Place each potato on to the small baking sheet you used for the broccoli and cauliflower. Top each potato with the remaining cheese and chives. Bake for 20-25 more minutes until the cheesy is melted and golden.