Cheezy Broccoli Stuffed Potato Skins

6 medium-large Yukon gold potatoes
1 cup your favorite plant-based cheese sauce
1 head of broccoli, cut into florets
salt and black pepper to taste
1/4-1/2 cup unsweetened non-dairy plain milk

Wash, prick, and bake potatoes in a pre-heated oven at 400 degrees for about an hour, or until done. While the potatoes are cooking, steam your broccoli florets a little longer than usual, so they are pretty soft when finished. Set aside until the potatoes are finished baking and cooling. When potatoes are done, let them cool for about 15 minutes, slice each one in half, and scoop out MOST of the potato inside into a large bowl, setting the skins aside for the moment. Add the broccoli florets into the bowl with the potato filling. Add the plant-based cheese sauce and plant-based milk and mix together well. Salt and pepper to taste. Scoop filling back into the reserved potato skins. Place on a parchment paper-lined rimmed baking sheet. Bake at 375 degrees for 15 minutes. If they are cold when you reheat them, it will take about 30 minutes to warm them. Top with vegan bacon bits and/or chopped green onions or chives.