Scrub potatoes with a vegetable brush (or gently with a stainless steel scrubbing pad); pat dry.
Prick with a fork. Bake at 425* for about 40 to 60 minutes or until tender.
Allow to cool. When cooled if you like you can tear off the skins or you can scoop out the insides. Crumbled and break up any large pieces. Put aside.
In a large saucepan cook 3 tablespoons of onions (or more if you like) in hot butter over medium heat until tender.
Stir in flour, herbs, salt, and pepper.
Add all the milk. Cook and stir for about 12 to 15 minutes or until thick and bubbly.
Add the potato, sour cream, broccoli, meat and about one cup of cheese; stir until cheese melts.
Top each serving with remaining cheese, green onions, and bacon if you like.
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