Preheat the oven to 200°C (390°F).

Wash the potatoes thoroughly and pat them dry. Prick each potato several times with a fork.

Rub the potatoes with olive oil and sprinkle with salt.

Place the potatoes on a baking sheet and bake for 50-60 minutes, or until they are tender when pierced with a knife.

While the potatoes are baking, heat 2 tablespoons of olive oil in a skillet over medium heat.

Add the chicken cubes, season with salt, pepper, and paprika (if desired). Cook until the chicken is golden brown and cooked through, about 8-10 minutes.

Steam the broccoli florets for 4-5 minutes until they are tender but still slightly crisp.

Once the potatoes are baked, let them cool slightly. Cut a slit along the top of each potato and gently open them without breaking the skin.

Scoop out a portion of the potato flesh, leaving about 1 cm of flesh inside the skin to maintain structure.

In a bowl, mix the scooped-out potato with butter, sour cream, minced garlic, half of the shredded cheddar, salt, and pepper.

Fill the hollowed potatoes with the prepared mixture.

Top with cooked chicken cubes, steamed broccoli, and the remaining cheddar cheese.

Return the filled potatoes to the oven and bake at 200°C (390°F) for 10-15 minutes, or until the cheese is fully melted and golden.

Garnish with finely chopped green onions. Serve hot with an optional side of extra sour cream or a dash of hot sauce for added flavor.