Line a small baking sheet with parchment paper or aluminum foil and set it to the side. Thoroughly rinse off your potatoes with cold water. Next, you are ready to start cooking!
Place the potatoes in a small baking dish and bake for 45-60 minutes, or until tender. Remove from the oven and place on the counter to cool. Once potatoes are cold enough to handle, cut them in half lengthwise.
Using a spoon remove the potato pulp and place it in a large mixing bowl, making sure to leave the skin fully intact. Rub the outside of each potato skin with olive oil. Place the skins on your prepared baking sheet and set to the side.
Add the butter to the potato pulp and mash them until you get a pretty smooth mashed potato consistency. Once that is complete then start adding in your other ingredients. Add the Greek yogurt, buttermilk, pepper, himilayian pink salt, garlic powder, onion powder, chives, dried onion flakes, dill, smoked paprika, broccoli and ¾ cup of the cheese.
After mixing all ingredients together you should have a thick filling. Spread your filling evenly over the potato skins and cover with the remaining colby jack cheese.
Bake them for 20-25 minutes or until all the cheese on top is melted through.