Bake Potatoes: Preheat your oven to 400°F (204°C). Brush the potatoes with canola oil and place them on a baking sheet. Bake for 1 hour or until tender.

Prepare Potatoes: Remove the potatoes from the oven. Cut each in half lengthwise and scoop out the flesh, leaving a thin layer inside the skin to maintain structure.

Make Potato Filling: In a saucepan, melt the butter with the milk over medium heat until hot but not boiling.

In a large bowl, mash the scooped-out potato flesh. Stir in the hot milk and butter mixture, granulated garlic, sour cream, salt, and black pepper. Continue mashing to combine.

Add Broccoli and Cheese: Fold in the chopped broccoli and 1 cup of the cheddar cheese until well mixed.

Stuff Potatoes: Spoon the potato mixture back into the potato skins. Top with the remaining cheese.

Bake Again: Bake in the oven at 400°F for another 15-20 minutes, or until the cheese is bubbly and golden.

Serve: Serve warm, garnished with extra sour cream or green onions if desired.