Preheat the oven:
Set your oven to 400°F (200°C). Wash your russet potatoes well and prick them a few times with a fork to allow steam to escape during baking.

Bake the potatoes:
Place the potatoes directly on the oven rack and bake for 45–60 minutes, or until fork-tender. When finished, remove from the oven and let them cool just enough to handle safely.

Make the filling:
While the potatoes are baking, combine the shredded chicken, steamed broccoli, cheddar cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper in a large bowl. Mix until everything is well-coated and evenly distributed.

Scoop the potatoes:
Slice each baked potato in half lengthwise. Carefully scoop out some of the flesh from each half, leaving a thin layer to help the skin hold its shape. Add the scooped-out potato to the chicken-broccoli mixture and stir until combined.

Stuff the skins:
Spoon the filling back into the potato shells, packing it in generously. Nestle the stuffed potatoes into a greased baking dish, making sure they sit upright and snug.

Add the topping:
In a small bowl, stir together the breadcrumbs and olive oil until evenly moistened. Sprinkle this mixture over the tops of the stuffed potatoes.

Bake again:
Return the dish to the oven and bake for an additional 20–25 minutes, or until the breadcrumb topping is golden brown and the filling is hot and bubbly.

Serve:
Garnish with fresh parsley if desired. Serve hot and enjoy every cheesy, cozy bite.