Cheddar Broccoli Twice Baked Potato

Poke a few holes in the potatoes and coat them with olive oil and salt. Bake the potatoes at 425 degrees F for 1 hour. Let the potatoes slightly cool and slice the top off. Scoop the inside potato out into a bowl and mix in the bacon, chives, sour cream, garlic, and onion powder, butter, salt and pepper. Transfer to a piping bag or ziploc bag. Melt 2 tbsp of butter in a medium soup pan. Add the onions and cook for about 5 minutes. Add the garlic and salt and pepper and cook for another 3 minutes or until the garlic is fragrant. Mix in the flour and cook until the flour is golden brown. Slowly mix in the evaporated milk and chicken stock. Add the broccoli and simmer for 10 minutes. Mix in the cheese a handful at a time adding more once the cheese is melted. Mix in the hot sauce and season to taste with salt and pepper. Add a ladle to the hollowed out potatoes and fill almost to the top. Pipe the mashed potato mixture on top. Bake in a 450 degree oven for about 10 minutes or until the top is golden brown.