Preheat oven to 350 degrees.
Wash and dry two one pound baking Russet potatoes. Bake for 50-65 minutes or until fork tender.
While the potatoes are baking, steam the broccoli until just until tender.
When the potatoes are close to being done, begin making the white sauce by melting butter in a skillet. Add flour and whisk for about a minute or two. Add the milk SLOWLY while whisking constantly to minimize any lumps. Cook for another minute or two. Season with salt and pepper,
Stir in the cheese until melted, then add the steamed broccoli. Taste for seasoning adding additional salt if necessary.
Remove the potatoes from the oven, slice the top lengthwise and give the potato a good squeeze from both ends until it opens up making room for the filling.
Top with the broccoli cheddar sauce, a bit more shredded cheese and the crispy fried onions. Enjoy!