Preheat your oven to 400°F (200°C).

Place the medium russet potatoes directly on a baking sheet. Bake for approximately 1 hour, or until they are tender enough to be pierced with a fork.

Once the potatoes are cool, slice them in half lengthwise and scoop out the fluffy potato flesh into a mixing bowl.

Brush the insides of the potato skins with olive oil and return them to the baking sheet cut side up.

In the mixing bowl, add the salted butter, Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, cooked broccoli, and cheddar cheese. Mash until smooth.

Generously spoon the filling back into each potato skin and sprinkle the remaining cheddar cheese on top.

Return the stuffed potatoes to the oven and bake for another 20-25 minutes until the cheese is melted and bubbly.

Carefully remove from the oven and let cool before serving.