Preheat oven to 450 degrees F
Start cooking your bacon, turning occasionally. You want it crispy.
Wash potatoes, pat dry and pierce several times with a fork
Microwave potatoes for five minutes, flip them over and then microwave another 5 minutes
While the potatoes cool, wash and trim broccoli. Toss with oil, salt and pepper in medium size bowl and spread out on a foil lined baking sheet.
When your bacon is cooked, set it aside on paper towel and then chop it up
Once potatoes are cool enough to handle, cut them in half lengthwise
Scoop out the inside of the potato, adding it to a medium size bowl. Set the skins aside, seasoning the inside with salt, pepper and a pinch of cheddar
In the medium bowl, add salt and pepper (to taste), Greek yogurt, garlic, half the amount of chopped bacon and half of the green onion
Stir well to combine
Fill each potato skin with the potato mixture. You can fill them as full as you want
If you want to do this as a breakfast for supper, make a well on top of each potato and crack an egg inside
Sprinkle the remaining bacon and green onion on top of each potato and top with cheddar
Arrange the potatoes on the same baking sheet as the broccoli
Bake in the oven for 15 minutes